Pink and Poppy

Super Bowl Preview

2012-01-21T15:44:00.000-08:00

Yesterday was our cooking club to celebrate the upcoming Super Bowl! We made lots of treats, but the best thing, in my opinion, were the Southwestern egg rolls. They were spicy, but they were also full of spinach, black beans, corn and a little cheese. The kids loved them, and I could have made a meal out of them. I found the egg roll wrappers in the refrigerated section at Whole Foods, and I got whole frozen spinach there. (I don't like when it's all chopped up.) I bought roasted corn at Trader Joe's to make them a little more Southwestern. They were amazing!

Source: Annie's Eats

To see the recipe for Southwestern Egg Rolls, click here.

We also made:

Cincinnati Chili
Cold Veggie Pizza
Texas Caviar
Ham and Cheese Sliders
Strawberry Pizza

Strawberry Pizza

2012-01-15T12:18:00.000-08:00

This coming Friday, the cooking club will be having an early Superbowl Party! We are going to make lots of delicious treats that the kids will be able to make at their own parties. I had all the recipes set, but I always like to let the kids make a fun type of dessert. I was looking through my Cuisine At Home magazine, and I found a recipe that is for Strawberry Pizza. While it is still a dessert, I like the fact that it has fresh fruit. I don't like to pump the kids full of sugar, and this is something that they can make totally from scratch and make it look pretty and taste good in a short amount of time.

I always like to try out recipes before I have the kids make them just so I will know what steps will be tricky and to make sure the recipe actually works. This one worked perfectly. The cookie is shortbread, so it's nice and crisp. It has a marscarpone topping and orange glazed strawberries. It looks and tastes quite impressive, but it's so easy that a child will be able to do it! I hope this encourages you to make it!

image source

Strawberry Pizza
Adapted from Cuisine at Home
Issue No. 80 April 2010

Ingredients:

For the Shortbread:

2 cups all-purpose flour
3/4 cup chopped pecans (I made mine without because I wanted to see how it would taste...
A few kids have nut allergies.)
2 Tbsp. corn starch
1 tsp. salt
2 sticks butter, softened
1/2 cup packed brown sugar

Directions:

Preheat the oven to 350. Line a cookie sheet with parchment paper.
Whisk together everything but the butter and brown sugar; set aside.
Using a hand mixer, cream the butter and sugar until mixture is light and fluffy, about five minutes.
Add half of the flour mixture to the creamed mixture; beat on low until ingredients are combined. Add remaining flour, beating only until the flour is incorporated into the dough. Turn the dough onto prepared cookie sheet. Pat dough evenly into an 11-inch wide circle.
Bake until the edges are firm and beginning to brown, 20-25 minutes. While the cookie is baking, prepare the remaining toppings.
Cool on a rack five minutes, the chill in a freezer for about 30 minutes.

Ingredients for the glaze:
1/2 cup seedless, strawberry preserves
1/4 cup orange juice

Directions:
Gently mix the preserves and juice together in a microwave safe bowl. Microwave for one minute and stir again. Place in the fridge to chill. WHEN it is CHILLED, pour on top of the sliced strawberries.

Ingredients:

1 lb. Strawberries

Directions:
Rinse strawberries; then thinly slice.

Ingredients for Icing:
8 oz. marscarpone cheese
1/2 cup powdered sugar
1 tsp. vanilla

Directions:
Add all ingredients into a bowl. Mix the ingredients on medium speed for about a minute. DO NOT OVER-MIX - the frosting may separate. Place in the fridge until ready to use.

To Assemble the Pizza:
1. Take pizza out of the freezer.
2. Spread marscarpone evenly onto the shortbread with a spatula. (I had better luck with a dull butter knife.)
3. Arrange strawberries on top, completely covering the top.
4. Use a vegetable peeler to shave curls of chocolate on top.
5. Cut into even slices and enjoy!

Vegan Orange Cake

2012-01-14T05:44:00.000-08:00

Over the summer, my husband and I took a trip to New York City. One of my very favorite things of the whole trip was visiting a restaurant called Alice's Tea Cup. I've written about it before, so I won't go through all of the details again, but it truly was one of the most charming and quirky dining experiences that I've ever had.

I bought the cookbook, and I haven't had the chance to make as many recipes from it as I would have liked, but I finally had the opportunity. About a month ago, a family member invited us over for dinner and requested a non-dairy dessert. That got my mind turning because just about everything I make involves copious amounts of butter or heavy whipping cream. Then, I remembered my trusty cook book and that there were some vegan recipes inside. I found the Vegan Orange Cake, and I chose it because it didn't call for soy anything, and I had everything (except for the oranges) on hand.

This cake was so tasty; it was moist and crumbly. I don't know what vegan food is supposed to taste like, but if it all tasted this good, I think I could make the switch. Don't let the title fool you if you think you are a carnivore to the core... I'm pretty sure that you'll be able to eat at least one piece of this.

Image Source

I hope you enjoy; here's the recipe:

Vegan Orange CakeFrom: Alice's Tea Cup

Ingredients:

2 1/4 cup all-purpose flour
1 1/2 cups turbinado sugar
1 1/2 ts. baking soda
3/4 ts. kosher salt
1 1/2 cups freshly squeezed orange juice
1 1/2 Tb. freshly grated orange zest
1/2 vegetable oil
1 1/2 TB. apple cider vinegar
1 1/2 ts. vanilla extract

Directions:

1. Preheat the oven to 350. Spray a deep 8-inch round, non-stick cake pan with cooking spray. (I used a spring form pan.) (If your pan is not non-stick, coat it with cooking spray, and line the bottom with parchment paper. This batter is extremely sticky!)
2. In a large mixing bowl, combine the dry ingredients.
3. In a medium bowl, combine the orange juice and zest, oil, vinegar and vanilla. Use a mixer and add the wet ingredients to the dry. Mix until the batter is completely smooth.
4. Pour the batter into the prepared cake pan, and bake for 25-30 minutes (mine took almost 50 minutes...maybe a touch longer. After 25 minutes, I covered mine with aluminum foil so it would brown too much. I'm not sure why there was such a drastic time difference, but all turned out well. JUST BE SURE TO WATCH IT CAREFULLY!!!)
5. Transfer the cake, still in the pan, to a wire rack to cool. When it is cool, carefully remove the cake from the pan and place it on a cake plate or stand.

Orange Glaze

Ingredients:

1 Tb. freshly grated orange zest
1/4 cup freshly squeezed orange juice
1 cup powdered sugar

Directions:

1. Whisk all of the ingredients together in a medium bowl until the consistency is thick and smooth. Cover until ready to use.
2. Slowly pour the glaze onto the center of the cake so that it spreads evenly across the top and down the sides, covering the cake. Let the cake stand for at least 30 minutes to give the glaze a chance to set.

You can decorate the top with some fresh orange slices... perfection!

Bake Sale Treats

2012-01-08T16:37:00.000-08:00

During one of our latest cooking club events, the middle school chefs and I had a bake sale. We had such a fun time! I wanted to share some of the cute treats that we made. Each was super delicious! Some of my kids even made a chocolate ganache! I love the cooking club!!

Click on the title to see the recipe.

Kiss Pies

Peppermint Brownie Bites

For more of my cooking club ideas, see my Pinterest for all of our recipes!

Chicken Pie

2012-01-04T15:27:00.000-08:00

As I mentioned in my previous post, I am cooking my way through "The Kentucky Fresh Cookbook." Up for tonight's menu was the Chicken Pie. The recipe says this makes one "pie" aka a huge chicken pot pie casserole. Realizing this before hand, I cut all of the ingredients in half because we just don't need that much! I will post the recipe as its original though, and you can choose how you would like to make it. Halving it worked just fine though.

While this recipe is quite tasty, I think I still prefer the one that I discovered a few years ago. It is so good, and I don't know if it can be beat. This Chicken Pie is more of a traditional, down-home pot pie, while my Martha Stewart Chicken Pot Pie is lighter and has an almost fresh because of the lemon zest and fresh thyme. I think that it's just more my style, but you be the judge. You can find that chicken pot pie recipe here.

On to this recipe:

Chicken Pie

Crust:

There is a recipe in the book, and I'm sure it is lovely, but tonight, I opted for the Kroger pre-made kind.

Filling

1/4 cup butter
1 medium onion, chopped (about 1 cup)
4 carrots, peeled and diced
2 celery ribs, thinly sliced (didn't use)
1/2 cup all purpose flour
1/2 t. dried thyme
1 1/2 cups milk
1 1/2 cups chicken broth
1/4 cup white wine (optional)
4 cups chopped, cooked chicken
1/2 cup frozen green peas
1/4 chopped fresh parsley
1 t. salt
1/2 t. fresh pepper
1 egg

Directions:

Preheat the oven to 400. Spray a 13 x 9 inch casserole dish with cooking spray.
In a large skillet, melt the butter over medium heat. Add the onions, carrot and celery, and cook until softened, about 10 minutes.
Add the flour and thyme, and stir until all the flour is absorbed.
Stir in the the liquids. Bring to a boil, reduce the heat and allow to simmer until thickened.
Add the chicken, peas, parsley, salt and pepper.
Pour the filling into the prepared dish. Top with the pie crust. Cut small slits into the crust as a vent.
Mix egg with 1 T water, and brush on top of the crust. Place the pie on a cookie sheet, and bake for 45 minutes or until the crust is golden brown and the filling is bubbly.

Celebrating the New Year

2012-01-02T17:07:00.000-08:00

I've always heard that a traditional New Year's meal should consist of black eyed peas. I think they are supposed to bring luck, so this year I thought I'd give it a shot. I especially wanted to make this dish while black eyed peas are readily available because my wonderful mom in law gave me a most fabulous cookbook. It's called "The Kentucky Fresh Cookbook" by Maggie Green. It's perfect because it goes month by month and focuses on seasonal dishes that are traditional to the state of Kentucky. I've always wanted to cook through a cookbook, and I think this will be the one I do it with. So tonight was the first recipe, and being January 2nd, I thought it was a good time to start with this new year's tradition.

The recipe is a vegetarian dish, and it's main ingredients are black-eyed peas and kale. It was spicy and peppery-- an altogether wonderful dish for a really cold night. I made the salad on the following page to go with it as well. It had arugula and oranges... very tasty too. The arugula is quite peppery, but the citrus tames it. It also has a nice Dijon vinaigrette to go on top. I really enjoyed both dishes, and so did my husband, but we like the heartiness that these types of vegetables provide. I would highly recommend this dish especially because it tastes great, and you can easily make a few meals of it.

Spicy Stewed Black-Eyed Peas and Kale
12 servings

2 Tb. olive oil
1 medium onion, chopped (about 1 cup)
2 ribs celery (didn't use - Scott doesn't like celery)
2 carrots, peeled and chopped
6 ounces diced ham (didn't use -- wanted a true veggie meal)
4 cloves garlic, minced
1 t. dried thyme
1 bay leaf (I used 2 because mine were small)
1/2 t. salt
1/4 t. cayenne pepper
2 12 oz bags frozen black-eyed peas (I used two cans)
3 cups chopped fresh kale
6 cups chicken broth

In a Dutch oven, heat the oil over medium heat. Add the onion, celery and carrots and cook until softened, about 5 minutes.
Add the ham (or not), garlic, thyme, bay leaf, salt and cayenne pepper.
Cook and stir for 1 minute.

Add the peas, kale and broth. Bring to a boil, reduce heat the low, and simmer, partially covered, until the beans and kale are tender.

Photo Source

Winter Citrus Salad with Arugula
3 servings

3 cups arugula
2 oranges, peeled and sliced into rounds
2 oz Parmesan shreds

Dressing
2 Tb. red wine vinegar
1 t. Dijon mustard
1/3 cup olive oil
1/4 t. salt
1/2 t. fresh pepper
-1 added 1 Tb. sugar and 1 Tb. honey
(It was a little tart for my taste, but you may like it as it is.)

Arrange arugula onto 3 individual plates. In a small bowl, whisk together dressing ingredients. Drizzle a tbsp. of dressing onto each salad, lay the oranges, and drizzle another tbsp. Sprinkle a little Parmesan on each salad, and give one last drizzle.

Photo Source

Enjoy!

Herb Roasted Chicken Breasts

2011-11-26T07:01:00.000-08:00

This year, I started a cooking club at school for thirty-two 11-13 year olds. I absolutely love it! The kids have so much fun! We meet twice a month to create tasty treats. During the first half of the month, we create a sweet item. We've made cookies, apple pies, you know... things like that. During the second half of the month we make a meal to eat together. We made soups the first time and the second time we made a Thanksgiving dinner. After we make our meal, we all sit down together to enjoy it. If I could teach this class as a living, I think that I would have the best job in the world!

At any rate, last Friday we were making Thanksgiving dinner. I couldn't find just a plain boneless turkey breast that would defrost in time (and I'm finicky about where I purchase meat), so I bought us Amish chicken breast to roast instead. It's poultry right; plus the kids would get to make it this way and I would have had to make the turkey myself.

When I say this is so easy, a child could make it, it's true! I had three boys form an assembly line and they prepared their birds with skill and ease. :) We had it seasoned and cooked in under an hour. So here is how you make this chicken:

Herb Roasted Chicken Breast
Source: Me!

Photo Source

Ingredients:

* 1 whole, boneless chicken breast with the skin on
* 2 tbsp. butter, softened
* Your Favorite Herb Mix (We used Herbes de Provence)
* A drizzle of olive oil
* salt and pepper

Directions:

1. Preheat oven to 350 and line a cookie sheet or roasting pan with aluminum foil.
2. Place your chicken on a plate or cutting board.
3. Run a spoon between the meat and the skin to loosen the skin. 4. Rub on tbsp butter on each breast. Make sure to rub under the skin, on top of the skin and on the back side of the chicken.
5. Generously sprinkle the chicken with the herb mix of your choice. Rub so that the mix is evenly distributed.
6. Drizzle just a touch of olive oil on the top of the bird and season with salt and pepper.
7. Place the chicken on the pan (skin side up) and roast for about 40 minutes. The juices should run clear when finished.

** I like to make this with the Whole Foods brand cranberry stuffing mix. It is the best because it's not too salty! The frozen green beans from Trader Joe's are awesome as well when stir fried with some seasoned olive oil. **

Pumpkin Crunch Cake

2011-11-25T22:39:00.000-08:00

Hello Friends! I hope you had a wonderful Thanksgiving! Thanksgiving leftovers are the best, and here is a recipe that you can make if you have a left-over can of pumpkin pie puree. It's really simple and it's really tasty. If you've ever had dump cake, it's very similar. So here is how you make this festive fall dessert:

Pumpkin Crunch Cake

Source: The Picky Apple

Ingredients:

* 1 box yellow cake mix

* 1 can pumpkin puree (15 0z)

* 1 can crushed pineapple, drained

* 3 large eggs

* 1 1/2 cups sugar

* 1 tsp. cinnamon

* 1/2 tsp. salt

* 1 cup pecans, chopped

* 1 cup butter, melted

Directions:

1. Heat oven to 350 degrees F. Grease bottom of 9 x 13″ cake pan.

2. Mix pumpkin, pineapple, milk, eggs, sugar, cinnamon, and salt.

3. Pour mixture into greased pan.

4. Sprinkle dry cake mix over pumpkin mixture and top with pecans.

5. Drizzle melted butter over pecans. Bake 50-55 minutes.

Pumpkin Spice Cake with Chai Buttercream

2011-11-23T04:35:00.000-08:00

I'm sorry that I have been gone, but you will surely accept the peace treaty that I set before you today. Last night, we had a friend's Thanksgiving, and I made a pumpkin cake with chai icing. It was perfectly moist and the Italian butter cream (though it gave me mild fits) was supremely worth every last calorie.

Thanksgiving desserts (at least in my mind) usually revolve around pie. My grandmother would always make pumpkin pie for our meals, and it always seemed fitting. But I like cake. So I set about finding a festive fall cake that screams Thanksgiving. This cake was soooo easy to make. I made it at midnight, half asleep, and it turned out perfectly. It has a wonderful spiciness and a very mild pumpkin flavor, so if you don't like it, you won't really taste it. I think it basically just adds moistness to the cake.

The icing also has a nice spiciness, and as I was making it, my kitchen filled with the sent of a chai latte. It was heavenly. I will say though that this icing is a bit fussy. It requires that you boil the sugar - water combo and I don't really have a candy thermometer. The first time that I made it, I boiled it too long and it became like jolly ranchers before I realized what had happened. (Beware: it will look lovely and liquidy in the sauce pan, but it hardens quickly!!) So a little wiser to this icing's plot, I just eyed it instead of timing or using the thermometer.

Despite my icing antics, it was well worth it, and hopefully it will run smoother for you! I think you should give it a go as it was well worth it! If the icing does overwhelm you, I would just make a normal butter cream or cream cheese frosting (either would be great) and add the chai spices to that.

Click Here for Photo Source

Anyways, on with the show...

Pumpkin Cake with Chai-Spiced Italian Buttercream
Adapted from Cuisine at Home Magazine
Issue No. 84

Pumpkin Cake:
*2 1/2 cups cake flour
* 2 tsp. cinnamon
* 1 tsp. baking soda
* 1/2 tsp. table salt
* 1 can (15 oz.) pumpkin puree
* 3/4 cup white sugar
* 3/4 cup brown sugar
* 1/2 cup vegetable oil
* 1 tsp. vanilla extract
* 2 eggs (at room temp.)
* 1/2 cup hot water

Cake Directions:
(1 hour total)
(16 servings ... at least)

1. Preheat oven to 350 degrees F. Coat insides of two 8x2 inch round cake pans with non-stick spray. Line bottoms with parchment paper; coat paper with non-stick spray.

2. Sift together flour, cinnamon, baking soda, baking powder, and salt in a bowl; set aside.

3. Beat together pumpkin, sugars, oil and vanilla in a bowl with a hand mixer on medium speed until combined. Beat in one egg at a time until incorporated.

4. Alternately add flour mixture and hot water to the sugar mixture, beating after each addition.

5. Divide batter between cake pans; smooth top with a spatula. Bake until cakes come out clean, about 28-30 minutes (mine took 25). Cool for 10 minutes on a wire rack, then turn them out to cool completely.

Chai Spiced Italian Buttercream:
* 1 1/2 tsp. cinnamon
* 1 tsp. ground ginger
* 1/2 tsp. each: ground nutmeg, cardamom and cloves
* 1 cup sugar
* 1/4 cup water
* 1 Tbsp. light corn syrup
* 5 egg whites at room temp.
* 1/2 tsp. cream of tartar
* 4 sticks unsalted butter at room temp. (yep... you read that right.)

Directions:
(30 minutes total)

1. Stir together spices and set aside.

2. Boil sugar, water and and corn syrup over medium heat, stirring occasionally. (Now, here is where I had trouble... this is what the recipe says to do!) When syrup reaches 230 degrees, begin whipping egg whites in a bowl of a stand mixer on high speed with the whisk attachment until foamy. Add cream of tartar and beat to stiff peaks. Meanwhile, continue cooking syrup until it reaches 245 degrees.
(What I did that worked: The 2nd time I started the egg whites at the same time as my sugar syrup. I mixed it on medium high and added the cream of tartar as called for. I then continued to watch the syrup and just eye balled when I thought it was done. If you pull out the spoon, you would see an ever so slight graininess of the sugar. It was mostly dissolved so that when I did add it to the egg whites, you didn't notice it.)

3. Immediately remove syrup from heat. Drizzle about 1 tbsp and all of the spice into the whipped egg whites; beat on high until thoroughly combined.

4. Continue drizzling syrup, beating until all is added and combined. Continue beating until sides are cooled to room temp. (About five minutes) (Note: as my syrup cooled, some hardened on the side of the bowl, but the icing itself was totally fine. I just avoided that as I went to frost my cake.)

5. Add butter 1 tbsp at a time, beating well after each addition. Buttercream may appear to curdle, but continue beating. It will all come together when all of the butter is added.

To Assemble:

Cut each cake in half. Apply frosting between each layer, on the top and on the sides! (You will have a nice, tall, four layer cake that is supremely moist and not overly sweet.

Honey-lime Chicken Enchiladas

2011-09-29T14:54:00.000-07:00

Lately, I have been on a quest to find super easy, super quick, and (most importantly) super delicious meals. I found a recipe for chicken enchiladas on Pinterest and decided to make them for dinner. The ingredients were common enough, and when I saw pre-cooked chicken in the case at the grocery store, I was sold.

So yesterday, I made the honey-lime chicken enchiladas. They came together ridiculously quickly, and by buying the chicken already cooked, I only got two dishes dirty. This recipe contains a bit of honey, so they are sweet, but I added a tablespoon of cayenne pepper. This combination was a sweet, smokey, spice that just hit the spot. They tasted great as left-overs today, and my husband thoroughly enjoyed them last night. As I've mentioned before, he's a tough critic, but these receive his full seal of approval. Save these for a day when you don't feel like cooking, and you will be so happy you did.

Here's the recipe:

Honey-Lime Enchiladas
Adapted from Just Cook Already
Also photo source

1/3 cup honey

1/4 cup lime juice (about 2 large limes)

2 teaspoons to 1 Tablespoon chili powder (I used cayenne)

2 large cloves of garlic, ﬁnely minced or 1/2 teaspoon garlic powder

1 lb boneless skinless chicken breasts (about 2 large br

easts), cooked and shredded

12 corn tortillas (I used flour)

2 cups of Mexican cheese blend, shredded (1 small bag usually is 2 cups)

1 14-oz can of green enchilada sauce (mild or medium, to your taste)

1/2 to 3/4 cup of heavy

cream

nonstick cooking spray

1 Tablespoon of chopped cilantro, to garnish

Directions:

Preheat oven to 350 degrees F. Place the chicken in a medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.

Heat a large griddle till a drop of w ater skitters across (about 350 degrees F). Spray the surface with non-stick cooking spray or a oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and ﬂexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.

Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking spray.

In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish.

Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a big pinch of cheese, then roll the tortilla up from one side to make a rolled enchilada - it will be more of an over lap on the seam side that rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.

Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the ﬁlling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.

Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top.

Cracker Barrel Memories

2011-09-28T15:19:00.001-07:00

Today, I pay homage to my lovely former roommate. Every fall, we would tromp into our local Cracker Barrel, have the broccoli cheddar chicken with hash brown casserole and carrots (you know-- to make it a balanced meal.) (wink wink.) To make our evening complete, we would share a piece of the coca-cola cake with ice cream. This meal was the epitome of the perfect fall evening. We would also show up in our pajamas, but no one looked twice... it's how we rolled.

My friend and I are far apart now, but every time I make this cake, I think of her. It's a delicious cake though, and it may not have sentimental value to you, but you will make it again and again just because it is that good... and easy too. I've mentioned this cake before, but making it yesterday reminded me of it again. I thought you could use a refresher too.

Click here for the cake's directions.

Raspberry Truffle Cake

2011-09-21T15:39:00.000-07:00

I've stated before that I am mildly Pinterest obsessed. I've had a picture saved to my desserts board, and I couldn't stand simply looking at it any more. The one thing about making a cake of three layers is that you really need an excuse to make it. It would be considered glutenous to make a cake for just two people, so I needed a large group; enter snack week.

Yesterday was my turn to bring snacks to my community group, and I decided to make a raspberry chocolate truffle cake. I saw this cake on Annie's Eats, but I tweaked it slightly. I have a chocolate cake recipe that I love and will never stray from. I used the raspberry filling and frosting recipe and the chocolate ganache recipe that hers called for. I decided not to add the chocolate glaze just because I thought it had enough chocolate and richness as it was. Below is my finished product. If you would like the original recipe, you can find it here.

Photo Compliments of my Lovely Husband :)
He does a much better job than me.

Ingredients:

Chocolate Cake:
Click Here

Raspberry filling:16 oz. frozen raspberries, thawed
1/3 cup sugar
3 tbsp. cornstarch
1 tsp. lemon juice

Ganache filling:
8 oz. bittersweet chocolate, finely chopped
1 cup heavy cream
3 tbsp. unsalted butter, at room temperature

Raspberry frosting:
1 cup sugar
4 large egg whites
21 tbsp. unsalted butter, at room temperature
1/3 cup strained raspberry puree
½ tsp. vanilla extract

Directions:

To make the raspberry filling, drain the thawed berries, reserving the juice in a liquid measuring cup. Add enough water so that the total liquid equals 1¼ cups. Add the liquid to a medium saucepan with the sugar and cornstarch. Heat over medium-high heat, whisking occasionally, until the mixture begins to bubble and thicken. Continue whisking so no lumps form. Once thickened, remove from the heat and whisk in the lemon juice. Fold in the drained berries with a spatula. Cover and chill until ready to use. (The filling will continue to thicken as it chills.)

To make the ganache, place the chopped chocolate in a heatproof bowl. Heat the cream in a saucepan and bring to a simmer. Immediately remove from the heat and pour the hot cream over the chopped chocolate. Let stand 1-2 minutes, then whisk together until a smooth, thick ganache is formed. Whisk in the butter 1 tablespoon at a time until completely incorporated. Let the ganache sit to thicken a bit so that it is suitable for spreading and piping. (To speed thickening, place the bowl in the fridge or freezer and whisk every 10 minutes to ensure even cooling until the desired consistency is reached.) Transfer about ½ cup of the thickened ganache to a pastry bag fitted with a plain round tip about ½-inch in diameter. Reserve another ½ cup of ganache in a small bowl or container. (This can be used later for decorative detailing, if desired.)

To assemble the cake, place one of the cooled cake layers on a cake board or serving platter. Spread ½ cup of the ganache in an even layer over the cake. Using the reserved ganache in the pastry bag, pipe a border around the perimeter of the cake layer. This will act as a well to help hold in the raspberry filling. Spoon some of the raspberry filling inside the ganache border in an even layer. Top with another layer of cake and repeat this process, layering with another ½ cup of ganache and additional raspberry filling. Top with the remaining cake layer.

To make the raspberry frosting, combine the sugar and egg whites in a heatproof bowl set over a pot of simmering water. (I used my mixer bowl here to dirty one less dish.) Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes. (The bowl should be cool to the touch.) Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated. If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (or longer – don’t worry, it will come together!) Blend in the raspberry puree and vanilla until smooth and completely incorporated, scraping down the sides of the bowl as needed.

Frost the top and sides of the assembled cake with the raspberry buttercream, smoothing the surface as much as possible. Chill until ready to serve.

White Chicken Lasagna

2011-09-17T05:21:00.000-07:00

The other day, I stumbled upon a recipe for White Chicken Lasagna. You may have noticed in reading my blog that I have a love for all things cheese, so when I saw this recipe, my heart skipped a beat. It requires some of my favorite things, and so I deemed it perfect. I made it on Wednesday, and my husband and I have been eating it since. That says a lot because normally Scott gets sick of leftovers quick, but the two of us have nearly devoured the whole pan like a swarm of locusts.

I did make a few changes to the original recipe though. When I first saw the picture, I was drawn to it (for the cheese) and for what I thought was sweet potato. Upon further investigation, I found that it was butternut squash. Now I love butternut squash just as much as another, but my heart was set on sweet potato. So that's what I decided to add. You do what you'll like, but I will say the sweet potato was divine.

So on to the recipe...

White Chicken Lasagna
Adapted from One Ordinary Day

*Lasagna noodles (I used one box-get two to be safe though.)
* 1/2 c. butter
* 1 onion, minced
* 2 cloves garlic, minced
* 1/2 c. flour
* 1/2 tsp. salt
* ground black pepper, to taste
* 2 c. chicken broth
* 2 c. milk
*4 c. mozzarella cheese, divided (I didn’t actually measure out my cheeses…I stopped when I hit cheese capacity)
* 1 c. shredded or grated Parmesan cheese, divided
* Italian spices
* 1 c. part-skim ricotta cheese
* 2 c. cooked and shredded chicken
*1 small box frozen spinach, thawed and drained; liquid squeezed out (Buy a good brand. I bought Kroger's - and normally Kroger brand is awesome - but this time the spinach was all stemmy. Next time I will consider sauteing my own.)
2 medium sweet potatoes, boiled then whipped - butter or milk aren't necessary

(I used the sweet potatoes in place of 1 small box frozen butternut squash puree, thawed)

Directions:
Melt butter in a large sauce pot. Add onions and garlic and cook over medium heat until translucent. Add flour, salt, and pepper. Cook flour mixture 1-2 minutes. Add chicken broth and milk. Bring to a boil; cook and stir 1 minute. Turn off heat and add 2 cups mozzarella cheese and 1/4 c. Parmesan cheese.

Lightly spray a 9×13″ baking dish with nonstick cooking spray. Ladle some cheese sauce onto the bottom to thinly cover. Sprinkle with Italian seasoning. Add a layer of lasagna noodles. Layer with more cheese sauce, sprinkle with spice, & add the chicken and the ricotta cheese. Add another layer of pasta. Top with cheese sauce, spinach, and 1 c. mozzarella cheese. Give another sprinkle of spices. Add another layer of pasta. Top with cheese sauce. Using a spoon, spread the sweet potato puree over the cheese sauce. Top with remaining 1 c. mozzarella cheese and 1/2 c. Parmesan cheese. Add another sprinkle of spice. Add final layer of lasagna. Top with remaining cheese sauce and sprinkle with Parmesan cheese.

Bake at 350 degrees until bubbly. If cheese doesn’t brown on top, turn on the broiler for the last couple minutes. Allow lasagna to sit about 15 minutes before serving for easier slicing.

Photo from One Ordinary Day

Bean Soup & Jalapeno Cheddar Corn Bread

2011-09-11T16:28:00.000-07:00

Tonight for dinner I made a very easy meal, and it was really delicious. I found a recipe for Tuscan Bean Soup on the Better Homes and Gardens website, and to accompany it, I made Cheddar Jalapeno Cornbread from the Let's Dish blog. This was the perfect Sunday dinner because all that I had to do was chop up a few ingredients, and dinner was good to go. It was filling and my farmer's market spinach tasted so fresh on top of my hearty soup.

Here's how to make the soup:

Tuscan Bean Soup
adapted from BHG

*2 carrots, coarsely chopped
*1 small onion, chopped
*3 Tbsp. olive oil
*2 15-oz. cans cannellini beans, rinsed and drained
*1 32-oz. box reduced-sodium chicken broth
*2 t0 3 tsp. dried Italian seasoning, crushed
*1 5-oz. pkg. baby spinach
*Freshly cracked black pepper

Directions:
Heat one tablespoon of oil in a 4 quart pot. Add onions and carrots and cook until onions are translucent. Add beans, broth and seasoning. Simmer for 8 minutes, stirring occasionally.
Meanwhile, heat the remaining oil. Toss spinach until it is just wilted. Ladle the soup and top with the sauteed spinach.

And here is the cornbread:

Cheddar Jalapeno Cornbread
adapted from Let's Dish

*3 cups flour
*1 cup yellow cornmeal
*1/4 cup sugar
*2 tablespoons baking powder
*2 teaspoons salt
*2 cups milk
*3 eggs, lightly beaten
*1 cup (2 sticks) butter, melted
*2 1/2 cups cheddar cheese, grated
*1/2 cup sliced scallions, divided
*3 tablespoons fresh jalapeno peppers, seeded and minced

Directions:

Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, whisk together the milk, eggs, and butter. Stir the wet ingredients into the dry ingredients until most of the lumps are dissolved. Do not over-mix! Mix in 2 cups of the grated cheddar cheese, about 1/3 cup scallions and the jalapenos. Allow the mixture to sit at room temperature for 20 minutes. Meanwhile, preheat the oven to 350 degrees. Grease a 9 x 13-inch baking pan. Spread the batter into the prepared pan and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean.

Favorites

2011-08-15T14:04:00.000-07:00

I have recently become obsessed with Pinterest. It has so many wonderful things on it, and it has the ability to consume so much of my time if I don't monitor myself. It's like a wonderful little rabbit hole that sucks me in deeper and deeper each day. I love blogs, and so I love to see what everyone is pinning from their favorites.

I see Pinterest as a delightful resource to help me find things, and today I was searching for dinner. I wanted to share some of my finds with you; try them and tell me if they are any good... I might be having them later this week.

Enjoy drooling with your eyes:

Hot Brown Tart
This chicken & broccoli dish is delish... I made it last week.
Chicken & Broccoli Casserole
Brisket & Brie Tacos
Oh so much cheese... yum.
Enchilada Lasagne

To view the recipes, click on the pictures.

Mulligatawny Chicken Pot Pie

2011-08-14T16:44:00.000-07:00

(Sorry, the best lighting was outside!)

I have been meaning to post this recipe for a while now. A few weeks ago, I found this recipe for a Mulligatawny Chicken Pot Pie. I love Indian flavors, so this seemed like it would be right up my alley. This pot pie is absolutely perfect for a family of two because it makes wonderful leftovers. The pie had a nice, flaky crust, wonderful seasonings and a fresh twist that is not usually seen in a pot pie. It's a unique recipe, and I highly recommend it.

Mulligatawny Chicken Pot Pie
Cuisine At Home
Weeknight Menus

Ingredients:

1/2 cup onion, finely chopped
2 tablespoon curry powder
1 tablespoon garlic, minced
1 tablespoon ginger root, minced
1 tablespoon jalapeno pepper, seeded, minced
1/2 tsp red pepper flakes
2 tablespoons butter

2 cups low-sodium chicken broth
2 cups sweet potato, diced

1/2 cup coconut milk
4 teaspoons cornstarch

2 cups shredded chicken
1 cup frozen peas

1 sheet puff pastry, thawed
1 tablespoon butter, melted

Directions:
1. Preheat oven to 400. Saute in butter: onion, curry, garlic, ginger, jalapeno, pepper flakes in a large pot on medium heat for 3 minutes.
2. Stir in broth and sweet potatoes. Increase heat to med-high and simmer until sweet potato is tender. (about 6 minutes).
3. Whisk together coconut milk and cornstarch and add to pot. Bring to a boil and simmer to thicken.
4. Off heat, stir in chicken and peas. Spoon mixture into 4 ramekins. Roll out the puff pastry and cut to fit the dishes. Brush pastry with butter, place on lined baking sheet and bake for 25 minutes at 400F.

*Note that this can be spicy... I thought it was fine, but I may have a higher tolerance than you do. Just make sure you keep some water near by. :)

Back to School...

2011-08-09T16:51:00.000-07:00

Well friends, you can probably tell that I have been super busy this week. My posts have become fewer, but I plan to steadily continue. Tomorrow is the first day of school, and I am very excited. I have been thinking about and praying for the new little ones that will quickly become part of my everyday.

Here are some of my favorite school ideas that I will be testing out on them this year...

I love the idea of turning normal crates into lovely chairs... plus you can't beat the extra storage.
C.S. Lewis' quotes inspire me to think deeply about topics that I wouldn't always choose to consider on my own. Hopefully, he (and I) will do the same for my students.I've yet to meet a kid who doesn't like candy, so I'll take the help I can get to make them excited about reading.I love this idea too! What a fun way to remember birthdays!And of course I bake for them. They would simply love this. Last year I made my darlings maple bacon cupcakes, and I had them hooked. :)

So tomorrow, keep all the little children and their teachers in mind; it's going to be a long but exciting day.

For pictures click here.

Special Chocolate Chip Cookies

2011-08-03T14:00:00.000-07:00

The other day, a recipe on Pinterest caught my eye. I saw these amazing looking chocolate chip cookies.

Immediately my mouth started to water. I analyzed the picture; it looked tender and chewy. You can see lots of recently melted chocolate chips, and it was (most importantly) large. Now you know why it caught my attention.

So onwards I clicked and low and behold a surprise awaited me. I read through the ingredients to see why this one was unique. Flour (check), brown sugar (no white sugar... okay ... check), vanilla.... hmm. Something was missing, and it was the butter. These cookies were made with coconut oil! Who's ever heard of such a thing, I thought to myself. Butter = Cookies, but the picture did look amazing.

The next day, I stood in the baking aisle staring at the coconut oil. It was close to $6 (I hesitated), but I reasoned that it was an investment and I should move forward. I'm so glad I did. I made the cookies, took them to my community group last night, and we devoured them. This is by far the best chocolate chip cookie recipe I've made. It takes me a really long time to find a favorite, but this is certainly it. Go grab some coconut oil, and let me make a believer out of you!

Here's how you make them:

Ingredients:
1/2 cup coconut oil - mine was melted... I'm not sure if it was supposed to be solid, but it's been so stinkin' hot here, I don't know if solidity would be possible. If yours melts like mine, don't worry.
2 eggs
1 1/2 cups brown sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon vanilla
1 3/4 cup flour
1 bag chocolate chunks (or whatever your chip preference is)

Directions:
1. Preheat your oven to 400. Line a cookie sheet with parchment paper.
2. Mix the first 3 ingredients together until well blended.
3. Add everything else, and mix until incorporated.
4. Scoop huge scoop (2 1/2 - 3 tablespoons) of dough onto the cookie sheet. You should be able to fit 6 per average sized sheet.
5. Bake for 9-11 minutes or until edges are beginning to turn a golden brown. Try to wait for them to cool, but if you were like me and can't be warned: you will burn your mouth because you will inhale them.

Cherry Limeade Cupcakes

2011-08-01T10:02:00.000-07:00

Game night means dessert, and I wanted to find something that was incredibly festive to make. I was looking over at Annie's Eats, and I found a recipe for Cherry Limeade Cupcakes. These looked perfect so I decided to make them. Here's my finished product:

And I packed them up so they were ready to go!
They were super tasty, but they were super sweet. I think if I make them again that I will make them mini. If you like sweet, you will love these, but if that's not your thing, you may want to opt for something else.

For the recipe, click here.

Make-over and Re-Purpose

2011-07-31T19:12:00.000-07:00

For a while now, I've wanted to refinish this yellow lamp that I have had since I was itty-bitty. I think it was actually my mom's. It was in my room, and as a mere child I took the creative liberty to draw all over it with a pen and to adorn it with stickers. While I was able to remove the stickers, the pen marks were unfortunately stuck on... sad really because it was a cool color. At any rate, I liked the shape, so I decided to spray paint it. I used the Champagne color from Rustoleum.

Fabric from JoAnn's

It turn out lovely; however, I couldn't find a shade suitable to match it. (Everything in our bedroom has a golden hue, and many shades have this too. They were all just blending into the wall.) Granted I only went to Target, but I was refuse to pay much for a lamp shade. After looking on Pinterest (*obsession*), I found a tutorial on how to make a cover for your lamp shade. All you do is spray it with glue and smooth down the fabric. It was so incredibly easy, and it turned out amazing! *Warning - Do NOT iron it; it will start to melt the shade... needless to say that side is facing the wall.* So far, I was two for two (minus the melt-age.)

This is my lovely Lucy girl investigating the new fixture.

Finally, some of our dear friends recently moved away. I offered to take some of their unneeded items up to Goodwill, and I found a lovely candlestick that they couldn't use any longer. I just planned on keeping it on hand just in case, but then, creativity struck! I decided to use it as a bracelet holder; the top part where the candle goes serves as a home for my rings. *If you want it back Jess, I'll reluctantly send it to you. :)* So I moved my lamp in too, and made a home for my lovely necklace that my mom bought me for my 25th birthday, and voila! What was meant to be a simple lamp fix turned into a full blown jewelry display, and I love it. I hated hiding my fun costume jewelry away in drawers, and now I can see it even when I'm not wearing it.

I added a mirror that I got from Target on clearance... I think it is supposed to be a place "mat." Here's to cheap fixes and re-using items. Until tomorrow...

Louisville Love: The Comfy Cow

2011-07-29T08:55:00.001-07:00

Hello Friends! I wanted to start a new portion of my blog where I can talk about unique Louisville stops that I love, and that I hope you try. I think I've talked about today's location before, but oh well! Today, I want share with you the goodness that is The Comfy Cow.

The Comfy Cow is located in Westport Village off of Westport Road, and soon other locations will be opening on Frankfort Avenue and near U of L's campus. What makes Comfy Cow unique are its amazing flavor combination. Each week they feature a foodie flavor of the week (lavender and honey, gin and juice, orange fennel), and it is guaranteed to be something that you won't find in any other Louisville locale. Beyond the outrageous flavors, they have normal flavors too, but they doctor them in such a way that no other ice cream parlor can come close to matching. They just put love and creativity into each batch.

Here are some examples of the flavors they have rotating now: Freshly Roasted Coffee, Cookie Monster Dough, Strawberry Fields Forever, Dulche de Leche de Salte, Gin and Juice, Bourbon Ball, Red Velvet Cake with White Chocolate Icing, German Chocolate Cake, and the list goes on and on. I guarantee you will be able to find something to strike your fancy.

The Comfy Cow was also recently featured on Travel Channel's Man vs. Food Nation. Wednesday, the Comfy Cow had a viewing party to reveal if the challenger could complete the Comfy Cow challenge. Unfortunately, he did not succeed, but the evening was great fun.

Check out the Comfy Cow.... I guarantee you won't be disappointed!

Images from here, here and here.

Mexican Hot Chocolate Cupcakes

2011-07-27T08:18:00.000-07:00

As I have mentioned before, every Tuesday we get together with some friends from church. Yesterday, we had a fiesta. I wanted to bring dessert, so I decided that whatever I decided to make, it must be fiesta themed. I searched high and low, and I found a recipe for Mexican Hot Chocolate Cupcakes, and they were to die for.

The cupcakes themselves had a kind of "brownieness" to them; they were chewy but not at all stale or dense in texture. I took an apple corer, and hollowed out the middle. I filled them with caramel and topped them with a cayenne pepper-whipped cream-brown sugar frosting. The frosting is what made them. It was not overly sweet which made them dangerous to have around. I kept eating the whipped cream by the spoonful, and the slight spiciness gave it an addictive quality. I'm glad there's one left that I can eat today.

Mexican Hot Chocolate Cupcakes
From Cheeky Kitchen

Cupcakes:
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1/2 cup canola oil (I used vegetable)
1/2 cup milk
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 cup cocoa powder
1 1/4 cup all-purpose flour

Caramel Sauce:
See this recipe, or purchase some from your local grocer. I highly discourage the latter.

Cayenne Whipped Cream:
1 1/2 cups heavy whipping cream
1/2 cup brown sugar
1/4 teaspoon cayenne pepper

Garnish:
Shaved chocolate and red pepper flakes (mmmm....)

Directions:

Cupcakes:
1. Preheat oven to 350 and line cupcake pan with 22 liners.
2. In a large bowl, combine sugars, eggs, milk and oil.
3. Continue to add everything except the flour and cocoa. Stir until incorporated.
4. Slowly stir in the cocoa and flour, but only until just mixed in.
5. Spoon your batter into the cupcake liners, a little over half full. Bake for 17-19 minutes. Mine took 19.
6. Allow to cool completely.
7. Take an apple corer and hollow the center of each cupcake. Fill each hole with a spoonful of caramel.

Frosting:
1. Whip the cream so that soft peaks form. Slowly add the brown sugar and cayenne. You must use really fresh brown sugar or the frosting will be grainy. (Side note: It will be grainy for a few minutes though because the sugar needs to dissolve. It should lose that texture after 5 minutes.)
2. Pipe the frosting onto the cooled cupcakes.
3. Top with grated chocolate and a tiny bit of red pepper flakes.
4. Take them somewhere to share them so you don't eat the whole batch.

Enjoy!

Caramel Sauce

2011-07-26T07:15:00.000-07:00

Oh what to say, what to say? Homemade caramel is absolutely the best, and I will never buy the store brands again. Last night, I made caramel for some cupcakes that I am making (I'll post those tomorrow), and it is absolutely the easiest and most fulfilling of recipes for the amount of time and effort it takes.

For the longest time, I was scared of caramel. I don't know why, but I always pictured it bubbling up (which it did) and ending in a burnt, sticky mess (it did not.) Actually, the end result was a thick, smooth topping that trumps any brand out there. Plus it only has 4 ingredients and one is water. My version is healthier (ha) and I know exactly what's in it. It would also make a lovely gift.Sass+Frass

Ingredients:
1 1/2 cups sugar
1/3 cup water
1 1/4 cup heavy cream
1/2 teaspoon vanilla

Directions:
1. Place the sugar in the center of a sauce pan, and add the water. DO NOT STIR. Why you ask? Sugar crystals will form up the side, and they don't dissolve easily once they harden. No stirring, no crystals in caramel.
2. Let the mixture boil; still do not stir, but keep a very close eye.
3. Wait until the mixture becomes a dark golden amber color (350 degrees on candy thermometer). Begin to slowly add your cream, but now you need to stir like crazy! The whole thing will bubble up and hiss, but fear not, it will calm down; just keep stirring and adding more cream.
4. Remove your caramel from the heat and stir in the vanilla. (A salted caramel alternative could be to add a dash of Himalayan sea salt... delish.)
5. Let the caramel cool to room temperature, jar it, and use when ready. It will continue to thicken as it cools, especially in the fridge.

Use as a topper on ice cream, cakes, toast (just kidding about the toast... or am I?)

Enjoy!

Yellow Front Doors

2011-07-25T13:22:00.000-07:00

Blackberry Crisp Ice Cream

2011-07-22T09:32:00.000-07:00

I love ice creams that have something extra to them. This ice cream was perfect for me! For my birthday, my husband bought me an ice cream maker, and he has greatly benefited from this purchase. I made this blackberry crisp ice cream from a combination of sources, and it turned out nicely. It also made the perfect amount for two people. (one quart) Take advantage while blackberries are in season!

Picture Source

Step One: Make the Crisp

Crisp Streusel
Jeni's Splendid Ice Creams at Home

2 sticks butter, cut into 1/2 cubes, chilled
1 1/2 cups all purpose flour
1/8 teaspoon cinnamon
3/4 cup packed light brown sugar
1/2 teaspoon salt
1 1/2 cups quick cooking oats

1. Preheat the oven to 350.
2. Put all the ingredients except oats in a bowl. Blend quickly so that the mixture looks like coarse sand. Add the oats; mix well. (Try not to melt the butter.)
3. Spread onto an ungreased baking sheet, and break up any large clumps.
4. Bake for 30-35 minutes until toasted and brown. Stir frequently, especially the corners. Let it cool completely, then freeze until ready to use. Can be frozen for one month.

*This makes a ton!*

Step Two: Make the Blackberry Sauce

Blackberry Sauce
Jeni's Splendid Ice Creams at Home
Makes 1 1/4 cup

2 cups blackberries (or any berry)
1 cup sugar

1. Combine berries and sugar in a small sauce pan; bring to a boil. Continue stirring 5-8 minutes.
2. Let it cool slightly, then force the sauce through a sieve to remove the seeds. (I left some in to show it's legit.) Refrigerate until cold and ready to use.

Step 3: Make the Ice Cream

Sweet Cream Ice Cream
Cuisine at Home
Issue No. 75

3 egg yolks
3/4 cup sugar, divided
1 1/2 cups whole milk
1 cup heavy cream

1. Whisk together egg yolks and 1/4 cup sugar; set aside.
2. Heat milk, heavy cream and sugar in a sauce pan until steam rises. Gradually add half of the hot mixture to the eggs, whisking constantly. Add yolk mixture to remaining hot milk. Reduce heat to medium-low for 5-8 minutes, stirring constantly.
3. Strain ice cream base into a bowl and cool in an ice bath. Cover bowl; chill 4-12 hours. Churn according to machine directions.

Step Four: Mix it all together!

1. Add a layer of ice cream into your freezer safe tupperware dish.
2. Add a layer of your crisp.
3. Drizzle the blackberry sauce.
4. Repeat - think lasagna.

Let it set for a few hours and voila - ice cream that anyone would be lucky to have. Perfect for the hot summer days we've been having.

One Percent

2011-07-21T08:13:00.000-07:00

This is totally me... every time.

Bacon and Sweet Corn Pasta

2011-07-20T09:08:00.000-07:00

On Tuesdays, we meet with our community group, so I am always looking for something quick to make on these hectic nights. This dish was absolutely perfect taking only 25 minutes to make and even less time to eat... it was delicious! If you like the sweet and salty combination, this is your dish. The saltiness of the bacon and the crisp sweetness of the corn was a great match. The sauce wasn't heavy, but it stabilized all of the flavors nicely. Here's what you do:

Imagine me with bacon... :)

Bacon and Sweet Corn Pasta
Cuisine at Home
Issue No. 88

8 oz. dry campanelle or farfalle pasta
4 strips thick sliced bacon
1 1/2 cups chopped zucchini
2 ears worth of fresh corn kernels (1 1/4 cup)
1/4 cup heavy cream
1/4 cup chopped fresh basil
1/4 cup toasted pine nuts
salt and pepper to taste

1. Boil the pasta according to package directions, then drain; reserve 1 cup pasta water.
2. Cook bacon until crisp. Transfer to paper-towel lined plate and reserve 1 tablespoon drippings.
3. Saute zucchini and corn in drippings until tender, 5-6 minutes. Add pasta to skillet.
4. Stir in bacon, cream, basil and pine nuts. Add reserved pasta water as needed to loosen the sauce. Season with salt and pepper.

*This could easily become a vegetarian meal by omitting the bacon.*

Enjoy!

Potato-Stuffed Poblanos

2011-07-19T10:53:00.000-07:00

Saturday, my husband downed a huge milk shake, a plate of fries, a huge piece of pizza, a cannoli and multiple other delicious things that are not the most health friendly; so Sunday, he declared that we not eat meat. Wanting to oblige, I found this delicious recipe for stuffed poblano chiles with a black bean saute. They were so stinkin' good! I love the poblanos that are deep fried and stuffed with cheese, and I like to think that these are a slightly more healthy variation. The filling (potatoes, cheese, jalapenos... need I say more?) is what makes these taste *amazing*, and the smokiness of the poblano isn't too shabby itself. Fine Cooking 's Chicken & Rice Version

Potato-Stuffed Poblanos
Cuisine at Home
Issue No. 85

2 large poblano chiles
Filling:
2 cups cubed red potatoes (skins on)
1/2 cup sliced yellow onion
1 cup shredded Monterey Jack cheese, divided
1/4 cup chopped scallions
3 Tbsp. cream cheese
3 Tbsp. canned diced green chiles
1 Tbsp. sour cream
1 tsp. garlic powder
1/4 tsp. ground cumin
2 tsp. fresh lime juice
salt and pepper to taste

Directions:
1. Preheat oven to 425. Coat a baking sheet with nonstick spray.
2. Roast poblanos over a gas burner or under a broiler until skin blackens. Transfer to a bowl and steam for 10 minutes. (Cover with plastic wrap.) Peel off skin.
3. Cut a slit down one side of pepper. Discard seeds.

4. For filling, bowl potatoes and onions together until potatoes are cooked through. Make sure moisture is evaporated.
5. Mash potatoes with all of the filling ingredients.
6. Divide filling between poblanos and sprinkle with remaining cheese.
7. Bake until cheese is golden brown, 20-25 minutes.

Black Bean Saute

Soften 1/2 cup onion in oil with 1/2 tsp. cumin and 1 bay leaf. (5 minutes) Stir in one can black beans (rinsed), 1/2 cup frozen corn kernels, 1/2 tsp. dried oregano, 1/4 cup scallions, 1 tsp. minced garlic; heat through. Stir in 2 tsp. lime juice, salt and pepper to taste, and enjoy!

Scott nor I could finish ours, so you may be able to save some for the next day too...

Enjoy this hearty vegetarian meal that no one will complain about! Until next time...

Jasmine Infused Granola

2011-07-18T10:01:00.000-07:00

Hi Friends!! It's been too long! Sorry for my absence, but I promise to be make more posts now that I have more time on my hands. Here is the first: Jasmine Infused Granola.

A few weeks ago, my husband and I went to NYC for our summer vacation. We ate at the sweetest little tea parlor called Alice's Tea Cup. We both loved it so much that I purchased the cookbook. There was a recipe for Vanilla Tea Infused Granola, and I decided to make some for a friend but with a few changes. The most obvious is the type of tea that I used; I could not find a vanilla tea that smelled appetizing... most had some other scent undercurrent that did not taste edible. I kind of made this on a whim, so I'm sure there is one out there somewhere in my city, but just not at Kroger.

Here is what Alice's says to describe this granola: "This has quickly become our most popular breakfast item and for good reason! It's not the muesli-style granola-we mix our granola with tea, drizzle it with honey and bake it until it's good and toasty."
Alice's Tea Cup Granola

You can make my version by doing this:

Jasmine Infused Granola
Adapted from Alice's Vanilla Tea Infused Granola
Ingredients:
2 1/2 cups rolled oats
1/2 cup chopped walnuts
1/2 cup chopped pecans
1/2 cup sliced almonds
2 heaping teaspoons jasmine tea leaves (finely ground in a coffee grinder)
1 tablespoon cinnamon
1/8 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup chopped dried apricots
1/2 dried cranberries
1/4 cup brown sugar
1/3 cup honey, plus extra to drizzle
1/2 stick melted butter

Directions:
1. Preheat the oven to 350, and spray a baking sheet with non-stick spray.
2. Combine all ingredients except butter and honey in a large bowl; mix well. Then stir in honey and butter.
3. Spread evenly on baking sheet and press down with back of spatula... bake until golden, about 10 minutes.
4. Use the spatula to flip the granola. Again, pack it down with the spatula and generously drizzle with honey. (It will still be crumbly at this point.) Bake for another 10 minutes or until golden brown and crunchy. Set aside to cool completely.
5. Break into smaller pieces - be sure to store in an air tight container so it doesn't become soggy.

Coral Rooms

2011-01-26T12:38:00.000-08:00

Source

Massucco Warner Miller

Domicile Interior Design

Chocolate Cake with Whipped Cream Frosting

2011-01-26T05:05:00.000-08:00

Today's a snow day, but yesterday was our teacher birthday party. I always make a cake, and I was scouring Annie's Eats to find a new dessert to be devoured. I found the Tuxedo Cake, and I decided it would be perfect. I did change the chocolate cake recipe, though. I have one that is tried and true, so I figured why mess with a good thing?

Image from Annie's Eats
Everyone raved over the cake, and I agree. It was very good. The "frosting" is simply a massive amount of heavy whipping cream(4 cups to be exact) and some powdered sugar. It is topped with a chocolate ganache and chocolate covered strawberries... mmm. :)

Here are my steps:

Step 1: Make the cake!
Annie's recipe calls for this cake, but I used mine. Click here for my recipe. Make sure to let it cool completely before frosting. (I put mine in the freezer just so it wouldn't get crumbs in the pure white cream.)

Step 2: Make the frosting.
You will need 4 cups heavy whipping cream and 1 1/2 cups sifted powdered sugar.
Beat the heavy cream to sift peaks, then add the sugar slowly. Continue to beat until stiff peaks form. Do not over beat.

Image Source

Step 3: Frost the cake.
This frosting makes plenty to make the cake, so add lots of frosting. :) Once the cake is set, put the cake in the fridge for at least an hour before topping with ganache.

Step 4: Make the chocolate covered strawberries.
You will need about 6 strawberries and half a bag of chocolate for dipping. If you want to drizzle with white chocolate, you will need about 1/4 of a bag.
Clean the strawberries, and make sure they are very dry. Melt the chocolate and dip strawberries. Place on wax paper on a baking pan, then put the strawberries in the freezer to harden. Melt the white chocolate, then drizzle over the strawberries.

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Step 5: Make the ganache.
You will need 1/2 cup heavy whipping cream, 4 ounces baker's chocolate, 1/4 cup corn syrup and 1 tsp. of vanilla.
Simmer the heavy whipping cream then remove from heat. Add the chocolate and stir until melted. Add the syrup and vanilla. Let the chocolate set for 10 minutes to thicken then pour over the cake. Add the strawberries to the top so they can set in the ganache. Place the back in the fridge until you are ready to serve.

It seems like a lot to do, but make the cake the day before and freeze it! Make everything else the next day. You'll save your mind by using time wisely. Break apart preparation and clean up!

Chocolate Peppermint Double Doozies

2010-12-21T18:59:00.000-08:00

Hello my friends; do I have a treat for you! The other day at school, a mom brought us some chocolate cupcakes with peppermint icing. Since then, I have been on a quest to find out how to make this addictive icing, and what do you know, I found it. I am not, however, the biggest cupcake fan, but I do love a good cookie. That's when I decided to find a chocolate cookie recipe.

Today, both of my searches were completed, and it was time to put my idea to the test. I created the most decadent double doozie imaginable. The normal double doozie can be found at the mall with a chocolate chip cookie and vanilla icing, but mine are double chocolate chunk cookies with a peppermint buttercream icing. Oh, they were delicious. They are extremely rich and perfect with a glass of milk.

Enough talk; here's how you make these delightful little sandwiches:

Peppermint Buttercream Frosting:

8 tablespoons (1 stick) butter at room temperature

1/2 cup finely crushed peppermint candy (about 7 peppermint sticks)

3 cups confectioners’ sugar, sifted

2 to 3 tablespoons milk

1 to 2 tablespoons peppermint schnapps or 1/2 teaspoon peppermint extract

1. Place the butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add the peppermint candy, confectioners’ sugar, 2 tablespoons milk and 1 tablespoon peppermint schnapps. Blend with the mixer on low speed until the sugar is well incorporated, 1 minute. Increase the speed to medium and beat until the frosting lightens and is fluffy, 1 minute more. Blend up to 1 tablespoon milk or peppermint schnapps if the frosting seems to stiff.

Chocolate Cookies:

1/2 cup unsalted butter, room temperature

1/2 cup light brown sugar

1/4 cup white granulated sugar

1 large egg

1 teaspoon pure vanilla extract

1 cup all purpose flour

1/4 cup Dutch-processed cocoa powder

1/2 teaspoon baking powder

1/8 t. salt

1 1/2 cups chocolate chips or chunks

Preheat oven to 350 degrees F and place rack in center of oven. Line two baking sheets with parchment paper.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugars until light and fluffy (2-3 minutes). Add the egg and vanilla extract and beat until incorporated. First sift together the cocoa powder, flour, baking powder, and salt and then add to the butter and egg mixture. Mix just until incorporated. Fold in the chocolate chips.

Using a small ice cream scoop or two spoons, place about 1 1/2 tablespoons of batter on the prepared baking sheet, spacing about 2 inches apart.

Bake for approximately 8 - 10 minutes or until the cookies are still soft in the center but are firm around the edges. Remove from oven and let cookies cool on baking sheet for about 5 minutes before removing the cookies to a wire rack to cool completely.

Makes about 24 - 3 inch round cookies.

Peppermint Inspired Tables

2010-11-30T15:29:00.000-08:00

I'm on a peppermint kick, I know. I can't help myself. I'm so excited about Christmas. This weekend as I was taking out my Christmas decorations, I found myself thinking that I had less than I remembered, which is fine, but I have found myself scouring the internet to find easy to make, cheap to buy decorations that don't look like either of those things. I keep telling myself that the tree isn't up yet, and that will make the difference, but I am keeping some of these ideas on the back-burner. Until then, here are some of the lovely red and white tables (and a kitchen just for kicks) that's I'll be keeping my eye on.

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Peppermint Chocolate Chip Biscotti

2010-11-29T18:01:00.000-08:00

This Saturday, we are having a women's gift exchange at church. The rules are that you can buy, bake or make a gift. Each person brings six of the same gifts. I didn't have time to make something crafty that looks smart at the same time, and I've spent enough money this month, so I decided to make cookie plates. This is my first batch since these can easily be made ahead of time. I probably shouldn't have made them this early though because I fear that my husband is going to eat them all!

These cookies are so dainty and absolutely perfect. Scott said he wouldn't change a thing (which I take as a high compliment because he can usually find at least something to tweak.) These are the perfect biscotti to make if you have never made them before... Plus you can get out some of the holiday stress by beating the peppermints to smithereens on your counter. I hope you can try to make them, or just come to church on Saturday, and you can be the lucky recipient of one of my cookie plates.

Ingredients:

½ cup sugar

½ cup butter, melted

½ teaspoon peppermint extract

3 eggs

3 cups flour

1 teaspoon baking powder

½ teaspoon salt

½ cup miniature chocolate chips

½ cup crushed peppermint candy

Directions:

Preheat oven to 350. Lightly grease a baking sheet. In a large bowl, beat sugar, butter, peppermint extract and eggs until well blended. Stir in remaining ingredients. Divide dough in ½. Shape each half into two - two inch logs on the baking sheet. Bake 30-35 minutes or until golden; cool for 15 minutes. Cut rectangles crosswise into ½ inch slices. Place cut sides down, on baking sheet. Bake 15 minutes or until light and crisp.

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Split Pea Soup

2010-11-24T05:22:00.001-08:00

Wait! Before you close this post because of your ideas of other split peas soup, you have to give this one a chance. I promise it's not a muddy green color! Instead, it's fresh with frozen peas, carrots and bacon. It is absolutely not a split pea soup.
Here is the recipe:
4 strips thick-sliced bacon
1 cup diced onion
2 carrots, sliced
1 very small head of cabbage
1/2 t. caraway seeds
2 1/2 cups water
2 1/2 cups chicken broth
1 cup dried split peas, rinsed and picked through
1 cup frozen peas
2 t. Worcestershire sauce
Salt and Pepper to taste

Directions:
Saute bacon in a large saucepan over medium-high heat. Once the bacon is crisp, remove it and drain on paper towel.
Add carrot, onion, cabbage and saute until onion is soft, about 3 minutes.
Stir in water, broth, and split peas. Bring to a boil; reduce heat and simmer until peas begin to soften and break down, about 40 minutes. Stir in frozen peas and Worcestershire sauce. Return to a boil.
Top each serving with bacon, and delight in its easy deliciousness. :)

You could easily make this a Vegetarian meal by omitting the bacon and switching chicken broth out for vegetable broth.

Adapted from Cuisine at Home's Split Pea Supper.
Issue No. 73, February 2009

I'll work on a picture next time... I have a pretty bad camera and awful lighting! Not a great combo for making food look good.

Butternut Squash Soup and Sausage-Apple Empanadas

2010-10-26T14:25:00.000-07:00

I don't know if you are like me, but when I think of Butternut Squash soup, I think of healthy food that I need to "get down" so I get my daily dose of vegetables. Well this soup made me a believer by taking away the bland flavor and adding a delightful kick. Here is what you need and how to make it:

Ingredients:
2 T. each olive oil and butter
1 cup onion, diced
1 T garlic, minced
2 t. minced fresh sage
1 t. sugar
1/2 t. red pepper flakes
1/8 t. cinnamon
1/4 cup brandy
8 cups butternut squash, peeled, seeded and cut into 1'' chunks
4 cups chicken broth
1 cup dry white wine
1/4 cup heavy cream
salt and pepper to taste

Finish with:
8 baguette slices, toasted
1 cup Gruyere cheese, shredded

Directions:
Saute onion, garlic, sage, sugar, pepper flakes, and cinnamon in oil and butter in a large pot over medium heat. Cook until onion is soft, about 10 minutes.
Stir brandy into the onion mixture and simmer for 1 minute; add the squash, broth, and wine. Bring to a boil, reduce heat, partially cover and simmer until squash is tender, about 20 minutes. Working in batches, puree soup in a blender. Return soup to the pot.
Finish soup with cream, salt and pepper. Preheat broiler to high.
Toast baguette slices on a baking sheet under the broiler; sprinkle with cheese, then broil again to melt cheese 1-2 minutes. Top each soup with a baguette slice.

The soup is great, but the empanadas that accompany are marvelous. I would totally make these for a party, for breakfast or for any occasion that needs a little festivity. Serve these straight from the oven with your butternut squash soup for an absolutely perfect fall feast.

Ingredients:
1/4 lb bulk Italian sausage
1/3 Braeburn apple, diced (I used ambrosia apples -- see previous post.)
2 T. chopped pecans
1 T. dry sherry
salt and pepper to taste
1 egg
1 T water
1 sheet puff pastry, thawed
Grated Parmesan cheese and paprika

Directions:
Preheat oven to 400; line a baking sheet with parchment paper.
Saute sausage in a skillet over medium high heat until brown, 3-4 minutes. Add the apple, pecans, then deglaze with the sherry. Season the mixture, then chill while preparing the dough.
Beat the egg and water together; set aside. Roll the pastry dough out onto a floured surface to a 13" square. With a pizza wheel, cut the pastry into 8 triangles as if cutting a pizza.
Fill each triangle with a heaping tablespoon of sausage mixture. Brush the edges with egg wash, fold in half to enclose filling and crimp the edges closed with a fork. Place empanadas on the baking sheet.
Sprinkle with cheese and paprika. Bake until golden, about 15 minutes.

Source: Cuisine at Home: Splendid Soups and Sides

A Fall Find : Ambrosia Apples

2010-10-24T19:36:00.000-07:00

Everyone talks about how great Honey Crisp apples are, but I never really got into them. They are tasty, but I always thought that the normal Granny Smiths tasted just as great and were easy to cook with or eat. But I have found an apple that rivals both, and I am so happy to share it with you; it's called an Ambrosia Apple.

I found them at Whole Foods, but I haven't looked for them anywhere else. They are so tasty. I have eaten them and baked with them, and they have been perfect each time.

Here are some more facts about the Ambrosia Apple: Considered an all-purpose apple, it is good for eating out of hand, for dessert or with cheese. Ambrosia is slow to oxidize and remains fresh and white for a long time when cut or sliced so it is excellent for salads, fruit plates etc. Ambrosia retains its shape when cooked so is beautiful in open pies or tarts. Ambrosia is harvested in early October and should be in most stores in November. Ambrosia is a sweet, low- acid apple with a heavenly aroma. Crisp in texture, its fine-grained flesh is crunchy and very juicy! It has been called "a very civilized, refined apple, destined to be loved by connoisseurs of the good life everywhere."

Compliments of Organicambrosiaapples.com

Happy Yellows

2010-10-23T05:24:00.000-07:00

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Cranberry Coffee Cake

2010-10-20T14:54:00.000-07:00

I realize it has been over a month since my last post, and I will try to do much better! I don't really have any excuse, but I do has a delicious coffee cake as a peace offering. I made this last year for my friend's bridal shower, and was so sad to realize that cranberries are not sold in grocery stores all year long. However, when I was at Whole Foods Monday I saw that they were back, and I had to buy them. Hence the cranberry coffee cake.

This is one of the best coffee cakes ever... anything with nearly four sticks of butter better be good, but this has fruit and nuts too, so it must have some nutritional value. I will not post the calorie count because I think we are better off without it :) but this is something that you can certainly share with lots of friends. Everything in moderation right?

Here's the recipe:

Cranberry Coffee Cake

Cuisine at Home Issue #78

Makes 16 servings

Total Time: 1 ½ hours + Cooling

For the Streusel –

1/2 stick unsalted butter

2/3 cup all-purpose flour

1/3 cup chopped toasted pecans

1/3 cup dried cranberries

1/4 cup sugar

2 Tbsp. minced orange zest

For the Cake –

1 cup fresh cranberries

2 ¼ cup sugar, divided

Zest of ½ an orange

2 cups all-purpose flour

1 tsp. each table salt and cinnamon

½ tsp. baking powder

4 eggs, plus 1 egg yolk

3 sticks unsalted butter, softened

Directions:

Preheat oven to 350°. Coat a 9-inch-square baking pan with nonstick spray. Line the pan with parchment paper so it hangs over the edges to create handles; spray again.

Melt the ½ stick butter; stir in 2/3 cup flour, ¼ cup sugar, pecans, cranberries and orange zest. Set aside.

Pulse fresh cranberries, ¾ cup sugar and zest in a food processor; set aside. Whisk together the 2 cups flour, salt, cinnamon and baking powder in a bowl. Whisk together eggs and yolk; set aside.

Using a hand mixer, cream the 3 sticks butter and remaining sugar. Add flour mixture and eggs alternately to the butter mixture, beating well after each addition. Transfer half of the batter to the prepared pan; top with cranberry mixture and the rest of the batter, smoothing each layer. Use a knife to swirl batter and cranberries; top with streusel.

Bake cake 55-60 minutes; cool on rack 20 minutes before serving.

It's super easy and very delicious. I hope you can find someone to share it with!

I promise I won't be an awful blogger... I've got lots to share!

Falling for Pumpkins

2010-09-12T18:10:00.000-07:00

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Peachy Keen

2010-08-30T19:15:00.000-07:00

I am going to be a copy cat, but I can't help it. Tonight, around 8:30, I decided I must make some type of dessert. Yesterday I bought Freestone Peaches at Paul's Fruit Market, and I knew exactly what I could make. I had seen the recipe for Peach Crumble Bars on Annie's Eats, so I decided to make them to eat tonight and to share tomorrow. This was the best thing I did ALL day! The recipe called for 5 cups of peaches, but I only had four, so I added 1 cup of frozen blueberries. I ran them under water so they wouldn't get the crust all soggy. Like I said, they are soooo good! You must make these before the peach season ends. Click on the picture to find the recipe!

Creamy Italian White Bean Soup

2010-08-25T02:57:00.000-07:00

So sorry for the long absence! School has started again...so my time here has been few and far between. :( Despite my schedule, I am have no excuse to not make this. I think from the moment I started until the moment I finished, it took about 20 minutes to make! So try it for yourself. Hopefully I'll see you again soon!

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Ingredients:

1 tablespoon vegetable oil
1 onion, chopped
1 stalk celery, chopped
1 clove garlic, minced
3(16 ounce) cans white kidney beans, rinsed and drained
1 (32 ounce) cartonchicken broth
1/4 teaspoon ground black pepper
1/8 teaspoon dried thyme
2 cups water
1 bunch fresh spinach, rinsed and thinly sliced
1 tablespoon lemon juice

Directions:

In a large saucepan, heat oil. Cook onion and celery in oil for 5 to 8 minutes, or until tender. Add garlic, and cook for 30 seconds, continually stirring. Stir in beans, chicken broth, pepper, thyme and 2 cups water. Bring to a boil, reduce heat, and then simmer for 15 minutes.
With slotted spoon, remove 2 cups of the bean and vegetable mixture from soup and set aside.
In blender at low speed, blend remaining soup in small batches until smooth, (it helps to remove the center piece of the blender lid to allow steam to escape.) Once blended pour soup back into stock pot and stir in reserved beans.
Bring to a boil, occasionally stirring. Stir in spinach and cook 1 minute or until spinach is wilted. Stir in lemon juice and remove from heat and serve with fresh grated Parmesan cheese on top.

Almond Crumble Peach Muffins

2010-08-12T14:07:00.000-07:00

I love peach season! These muffins are moist and have the perfect sweetness. I took them to a faculty meeting, and everyone enjoyed them! The topping is the best; I could just eat that with a spoon. I hope you have a chance to make them before peach season ends!

Makes 18 regular sized muffins.

Ingredients

2 1/3 cups all-purpose flour
1/3 cup whole wheat flour (or all-purpose, if you prefer)
1 tsp. baking soda
Pinch salt
1 cup brown sugar, packed
1 cup plain yogurt (I used vanilla)
1/2 cup vegetable oil
2 eggs
1 tsp. vanilla
1 cup peaches, peeled, pitted and diced (about 3 medium peaches)

Topping:
1/2 cup brown sugar, packed
1/2 cup sliced almonds
1/2 tsp. cinnamon
4 tsp. vegetable oil (or melted butter)

Directions

Prepare the topping: In a bowl, stir together the brown sugar, sliced almonds and cinnamon. Stir in oil or melted butter until topping clumps together. Set aside.

In a large bowl, whisk together the flour, baking soda and salt. In a separate bowl, whisk together the brown sugar, yogurt, oil, eggs and vanilla. Pour this mixture over the flour mixture. Sprinkle with peaches and stir, just until mixed.

Spoon batter into greased or paper lined muffin cups. Sprinkle with topping.

Bake in a 350° F. oven until tops are firm to the tough, about 25 minutes. let cool in the pan placed on a rack for 5 minutes. Remove from pan and let cool completely.

Source: Canadian Living

Adobo Pulled Pork

2010-08-03T11:40:00.000-07:00

All I can say about this recipe is mmmm. I have made this pulled pork twice now in two weeks, and both times it has been absolutely delicious. This is a perfect go to recipe, and would be wonderful for company for many reasons. You can serve it with lots of different side items, and you can cook it, and simply take it out of the oven when it is time to eat. The beauty of this is that you just throw everything in a pot, and then you leave it alone for 3 hours. This is my type of meal! Here is how you make it:

Ingredients:
Juice of one orange
Juice of two limes
1 Tablespoon Dijon mustard
3 Tablespoons minced fresh garlic
1 cup extra-virgin olive oil2 Tablespoons coarse salt
1 1/2 teaspoon freshly ground pepper
1 1/2 teaspoons ground cumin
2 Tablespoons sugar
2 Tablespoons canned chipotle peppers, chopped
6 pound pork roast, leg or shoulder (mine was 2 1/2 lbs, and I kept everything else the same -- still tasted great and tender)
1 cup water

Directions:
Combine the first 10 ingredients in a heavy duty zip-top plastic bag. Add pork; seal bag and chill 24 hours, turning occasionally.
When ready to bake, preheat the oven for at least 15 minutes at 400.
Place pork in an ovenproof dish, pour marinade over pork and add water. Bake uncovered for 30 minutes.Reduce oven temperature to 300, cover, and cook for about 3 more hours.
Remove from oven and let stand for 10 minutes. To serve, shred pork and mix with its juices.

So here are some menu options:

The first time I made this, I made cilantro lime rice and black beans. Add some queso fresco and voila.
For round two, baby squash and baked sweet potato wheels with salt, pepper, rosemary and thyme.

Either way, you will not be disappointed.

I will post pictures of the dish soon -- as you know, my computer continues to act up. Until then, here is where you can find the dish at Disney World.
The Crystal Palace -- Magic Kingdom
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Roasted Chicken Linguine

2010-07-27T06:33:00.000-07:00

It's been a while since I've posted a main course recipe, so of course I turned to my tried and true source: Delicious Disney. This recipe comes from Shutters Restaurant at Disney's Vero Beach Resort. And let me just say, this pasta is sooooo good; it made our house smell simply amazing. I made it so that it was chalked full of herbs; I used fresh basil and oregano (compliments of Scott's mom) and a goat cheese that was encased in herbes de provence. I can't wait to eat the leftovers! By the time the pasta was done, everything else was prepped and ready to go. If you need a fast dinner this is perfect. It took about 15 minutes total to make and about 5 minutes for Scott and I to lick our plates clean. Here's how you make the linguine:

2 1/2 - 3 lb roasted chicken (I took a pound of roasted chicken from Whole Foods' Salad Bar)
1 lb dry linguine
1 cup extra virgin olive oil
2 tablespoons chopped fresh garlic
3 tablespoons chopped sun-dried tomatoes
2 tablespoons pine nuts (I used walnuts because I had them on hand)
1/2 10 ounce bag spinach
1/2 cup feta cheese, crumbled
1/2 cup goat cheese (Farmer's Market Find: Capriole's Herbes de Provence)
1/2 bunch basil
Coarse salt and freshly ground pepper, to taste
Fresh Parmesan cheese, shredded for garnish

**I did add just a little chicken stock to give it a slight sauce**

Pull chicken from bones and tear into bite-sized pieces. Set aside. Cook linguine according to package directors. Drain, rinse with cold water, and set aside.
Heat all of oil in a large skillet over medium heat. Add garlic and stir fry for 30 seconds (don’t let it burn). Add sun-dried tomatoes and pine nuts, stirring until nuts are lightly browned. Add chicken, spinach, and feta and goat cheeses, stirring until creamy. Add linguine and heat through. Add basil, then season with salt and pepper. Garnish with fresh Parmesan cheese.

Enjoy! :)

Love : Anthropologie

2010-07-22T20:19:00.001-07:00

I know that Anthropologie isn't anything new... but I just adore the store. If I could, I would cover my house in everything from the plush chairs to quirky quilts from here. But I can't, so in the meantime I will just admire from a distance. In fact, Scott literally had to pry me from the store in San Francisco. I was awe-struck. Here are some of the favorites that I need in my house asap.

Pink Poppy Knob (I LOVE these!)Measuring Spoons Long-Term Shakers Scarf Print Trivet Cadiz Mug Spring Mix Pot Holders Manners Can Be Fun

Barking Dog Sketch

Bucket Pendant Lamp

What are your favorite things?

Peach Raspberry Preserves

2010-07-17T06:27:00.000-07:00

I never wanted to can anything because I was terrified of botchulism. But then, I heard of freezer jam, and I realized that you don't have to worry about it because there is not any heating. So I decided to give home-made jam a try, and boy am I glad I did. Here is what you need to get started:*7 small canning jars*
*1 package pectin (I used Kroger brand)*
*4 fairly large peaches (You will need about 2 1/2 cups smashed)*
*1 cup raspberries (It should round the mashed fruit up to 3 cups)*
*4 1/2 cups sugar*
*2 Tablespoons lemon juice*
*3/4 cup water*

Directions:

Peal and slice all of the peaches, and place them in a bowl. Add the raspberries, and smash all of the fruit into a mushy mixture. Add the sugar and lemon juice, and mix well. Then bring the water to a boil, and add the pectin. Stir to dissolve for one minute. Pour the water over the fruit and mix well. Fill the jars with the fruit, but leave one - inch of room at the top. Don't forget to wipe the rim and sides with a wet paper towel so that you'll be able to get them open again! Let the jam sit at room temperature for 24 hours, then put it in the freezer until you are ready to use it. This jam must be refrigerated. That's all!

You could substitute any fruits you want, but just make sure that you follow the directions on the pectin box. Enjoy your home-made jam!

Lovely Baking

2010-07-16T16:55:00.000-07:00

Chewy Chocolate Gingerbread Cookies

2010-07-15T06:05:00.000-07:00

The other day I wanted to make cookies, but I decided I was tired of making my normal chocolate chip. I was looking on my different blogs and websites, and I found these cookies. I thought they sounded "exotic" with the freshly grated ginger, so I jumped at the opportunity to make these. And they did not fail. I used jumbo chocolate chips, and they absolutely melted in your mouth. I sent them to the hospital with Scott (because the two of us do not need 30 cookies) and the residents liked them too. I like to think they are healthy because they have ginger in them :) These would be wonderful at Christmas too. Make sure you try them; they won't fail you!

Ingredients:

7 ounces best-quality semisweet chocolate
1 1/2 cups plus 1 tablespoon all-purpose flour
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon cocoa powder
8 tablespoons (1 stick) unsalted butter
1 tablespoon freshly grated ginger
1/2 cup dark-brown sugar, packed
1/4 cup unsulfured molasses
1 teaspoon baking soda
1/4 cup granulated sugar

Directions:

Line two baking sheets with parchment. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
Heat oven to 325 degrees. Roll dough into 1" to 2"- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.

Makes 2 Dozen Cookies

My Best Friend's Wedding

2010-07-13T13:03:00.000-07:00

My college roommate got married on July 10th, and I was lucky to be part of her special day. Here are some of the lovely photos of my beautiful friend on the day she became Mrs. Adam Cook!

Raincoast Crisps

2010-07-11T18:33:00.000-07:00

I have a new addiction, and it was a complete accident. I was at the grocery store last week minding my own business when all of the sudden I spotted a sample. I don't always take the samples, but this item looked unique and the packaging was so well put together that I simply couldn't resist. The sample was for Raincoast Crisps, a small, circular cracker with all sorts of tasty things inside like cranberries and hazelnuts. I was expecting a excessively crunchy cracker that tasted like "health food," but I was pleasantly surprised that it had a slight chewiness about it and that it did not lack in flavor. I couldn't resist buying a package, but only one because they were ridiculously expensive. I set out to find a recipe for these tasty bites, and I found just that at Dinner with Julie. Her recipe makes the Rosemary Raisin variety, but to make the Cranberry Hazelnut kind that I have been raving about simply omit the rosemary, substitute cranberries for the raisins, and substitute hazelnuts for the pecans. Follow everything else exactly.

I hope that you give these festive little crackers a try, and when you do, add some brie to them! These would also be fantastic to give as hostess gifts or for Christmas. Mmmm.... Have a lovely evening.

Grammy's Meatballs

2010-07-07T09:43:00.001-07:00

My Grammy made the best meatballs ever. She was not Italian, but she had just the knack of combining seasonings and spices to make the essential meatball. I like to pair this meatball with Whole Food's whole wheat penne and Roasted Garlic Tomato Sauce. So tasty!

Ingredients:
1 lb lean ground beef (I used bison from the farmer's market last night, and it tasted awesome)
1/2 lb spicy Italian sausage (Whole Foods Extra Spicy Italian is the best I've found)
1 handful of Italian bread crumbs
6 shakes of Parmesan cheese
1/2 ts Spike (this is a brand of seasoning -- it can be found at most grocery stores. I noticed it in the "organic" section at Kroger.)
1/2 ts Seasoned Salt
1 ts oregano
1 to 2 TS water
1/4 - 1/2 sweet onion, diced

Directions:
Preheat the oven to 350. Line a baking pan with aluminum foil. Simply add all of the ingredients together and mix. Make sure that the sausage is well incorporated into the mixture. Roll the mixture into at least 12 balls, depending on the size you make them. Bake them for 15-20 minutes, and then finish cooking them in the tomato sauce of your choice.

That's all! This makes a quick, easy and homemade dinner that spices up just normal spaghetti. Enjoy!

Check it Out

2010-07-06T10:36:00.000-07:00

Hello Friends! Peaches are everywhere right now, and I've used them to create an inspiration board for a wedding or party. Check out my other blog to see those ideas! Have a great day!

Jubilee Events

Fourth of July Sweets

2010-06-30T06:45:00.000-07:00

Hopefully you have your decorations set for the fourth of July; now to work on your menu. These are the prettiest desserts around. I haven't made any of these, but they come from Martha Stewart and Ina Garten, and what food from them isn't good? Let me know if you end up making these, and tell me if they are a hit or miss. Happy Fourth of July!

Click the picture to link to the recipes.Above from Ina Garten
Above from Pillsbury
Above from Better Homes and Gardens

Above from Martha Stewart.

Watermelon Water

2010-06-29T05:49:00.001-07:00

While we were in San Francisco, Scott and I had watermelon water. It was so cool and freshing, and it would be perfect to break out on these hot days. Here is the recipe:
Ingredients:
*4 cups cubed seedless watermelon
*4 cups cold water
*1/2 sugar (or to taste)

Directions:
Add 2 cups of watermelon and 1 cup of water to the blender. Pulse until the water melon is smooth. Sample some so that there are not any larger pieces. Pour this mixture into a larger pitcher and repeat the previous steps. Then add 2 cups of water and sugar to taste to the blender. Pulse until the sugar has dissolved, and add this to the watermelon mixture. Refrigerate until cold, and enjoy!

Festive Fourth of July Decor

2010-06-28T14:34:00.000-07:00

Happy Fourth of July! Here are some ideas to get you started!

Above From Hostess with the Mostess

Above From Better Homes and GardensAbove From Country Living

Above from Martha Stewart

San Francisco

2010-06-27T12:21:00.001-07:00

My husband and I just came back from San Francisco. Here are some of the highlights of our trip.Here we are on the famous cable cars.
This is the ferry back to San Francisco from Sausalito. The Golden Gate Bridge is in the background. We made it to the first division.
This is me as we leave Sausalito. It was such a fun little town.

In the background is Lombard Street... the most crooked street in America.This picture was taken in Muir Woods just outside of Sausalito. We rode the ferry from San Francisco and took a bus to the Red Wood Forest...so much fun!

This is the Golden Gate Bridge in the background. It was so cold and windy that day!

These are the penguins at the Science Museum.

This is the indoor rain forest at the Science Museum. There were colorful birds and butterflies everywhere.

We had a wonderful time!

Lovely Decks and Patios

2010-06-05T14:04:00.000-07:00

Can't you just imagine yourself outside with a nice cold lemonade...mmm.
Photos compliments of Better Homes and Gardens

Lime Tart with Berries

2010-05-31T15:55:00.000-07:00

Have you been looking for the perfect summer dessert to take to a party? I guarantee that this will not fail. It received ooo's and ahh's from family members and neighbors alike. It takes a little time, but it's not hard. Just make sure you use fresh ingredients. This recipe is adapted from this Bon Appetite recipe. The only difference you'll find is the jam that goes on top. I left it off because I forgot, but I think it was simply marvelous without.Ingredients:

Lime Curd:

*3 large eggs*
*3 large egg yolks*
*1 cup sugar*
*3/4 cup fresh lime juice*
*6 tablespoons butter, cut into 6 pieces*

Crust:
*1/2 cup unsalted butter, room temperature*
*1/4 cup sugar*
*1 large egg yolk*
*1 1/4 cups all-purpose flour*
*1 large pinch salt*

Topping:
*1 6-ounce container of fresh raspberries*
*1 6-ounce container of fresh blackberries*
*1 6-ounce container of fresh blueberries*

Preparation:

Lime Curd:
Set fine metal strainer over medium bowl and set aside. Whisk eggs, egg yolks, and sugar in another medium metal bowl to blend. Whisk in lime juice. Set bowl over large saucepan of gently simmering water (do not allow bottom of bowl to touch water). Whisk constantly until curd thickens and instant-read thermometer inserted into curd registers 178°F to 180°F, about 6 minutes. Immediately pour curd through prepared strainer set over bowl. Add butter to warm strained curd; let stand 1 minute, then whisk until blended and smooth. Press plastic wrap directly onto surface of curd, covering completely. (This helps a film to not form on the curd.) Refrigerate until cold, about 4 hours. DO AHEAD Lime curd can be made up to 2 days ahead. Keep chilled.

Crust:
Using electric mixer, beat butter and sugar in medium bowl until well blended, 1 to 2 minutes. Add egg yolk; beat to blend. Add flour and salt and mix on low speed until mixture resembles large peas. Using hands, knead in bowl just until dough comes together.

Transfer dough to 9-inch-diameter tart pan with removable bottom. Break dough into pieces, then press dough evenly up sides and onto bottom of pan. Cover and chill 1 hour. DO AHEAD Can be made 1 day ahead. Keep chilled.

Preheat oven to 350°F. Uncover crust and bake until golden brown, about 35 minutes. Cool completely in pan on rack.

Topping:
Remove sides from tart pan and place crust on plate. Spread lime curd evenly in baked crust. Arrange raspberries in one circle then blackberries in 2 concentric circle just inside edge of tart. Mound blueberries in center of tart.
Do ahead: Tart can be made up to 8 hours ahead; chill uncovered.

French Onion Soup

2010-05-23T18:45:00.000-07:00

Picture Source

Here is another recipe that I wanted to share with you. I can't say that is was anything out of the normal, but it was an easy, standard french onion soup recipe. It is certainly worth making on a cool night, and any excuse to use a kitchen torch is worth making too! I hope you like it!

Ingredients -

3 tablespoons butter
3 tablespoons all purpose flour
4 onions, chopped
1 ¼ cups water
3 cans beef broth, 10 ½ oz each
1 teaspoon white sugar
1 teaspoon ground black pepper
1 cup white wine
¼ teaspoon dried thyme
½ teaspoon dried parsley
8 oz shredded mozzarella
1 French baguette, in ½ inch slices

Preparation:

Sauté the onions in the butter in a big pot over a medium heat for 10 minutes or until they are soft.

Stir in the flour, sugar, and pepper, then add the water, beef broth, thyme, and parsley and simmer the soup for 10 minutes.

Add the wine and simmer it for another 10 minutes.

Preheat the broiler and fill individual bowls ¾ full with soup.

Put a slice of bread on top of each one and top it with the mozzarella.

Broil until the cheese is bubbly and starting to turn golden.

(Serves 6)

Loaded Baked Potato Soup

2010-05-20T16:44:00.000-07:00

I had always been leary of making potato soup. I'm not exactly sure of my reasoning, but I guess I always thought it would be very difficult. I can tell you that this was not, and it was so tasty. It did not have a cheesy taste, except for the bit of cheese on top, but it was smooth and delicious. I made it on Tuesday when their was just a bit of chill in the air, and it completely warmed me up. My husband told me it is the only potato soup that he has liked, and he is a tough critic.

Image Compliments of My Recipes

Loaded Baked Potato Soup
from Disneyland's Carnation Cafe

Yield: six 8-oz portions

Ingredients:
1 pound bacon, roughly chopped
*tip: place slices of bacon in the freezer to make it easier to cut*
2 large stalks celery, diced
1medium yellow onion, diced
1 large carrot, peeled and diced
4 large Russet Potatoes, peeled and diced
4 medium Red Potatoes, diced
1/4 cup flour
2 cups chicken stock or vegetable stock
4 cups heavy whipping cream
Salt/pepper to taste

Garnishes:
chives (chopped)
bacon bits
sour cream
shredded cheddar or monteray jack cheese

Directions:
1. Place stock pot, (6-8 quart pot) over medium heat. Fry bacon until crisp.
2. Remove and set aside on a paper towel. In the bacon fat, cook onions, carrots, and celery until the onions turn translucent.
3. Add potatoes and cook for 4 minutes.
4. Add the flour and stir constantly over low heat for 5 to 7 minutes. Add stock and half of the bacon back. Season with salt and pepper.
5. Over medium high, bring the soup up to a simmer and cook for 25 minutes or until the potatoes are soft and tender. Mash some of the potatoes for thicker, creamier texture. Add cream and simmer for 5 minutes.
6. Adjust thickness by adding water or stock for a thinner soup. It should have a creamy consistency.
7. Season to taste, and garnish with toppings.

I'm Back with a Bang

2010-05-17T19:06:00.000-07:00

Do you see this picture? Enough said.Source : Under the High Chair

So what is in this tasty treat you ask? Sugar and spice and vinegar... that's right. For our teachers' birthday celebration, I made Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze.
This recipe is from Sky High : Irresistible Triple Layer Cakes. (I finally got it thanks to a gift card from Mamaw!)

Here is the recipe:

Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze
(Makes an 8-inch triple-layer cake; serves 12 to 16)
2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs

Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.

Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.

Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely.

To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. (Making a crumb coat of frosting–a thin layer that binds the dark crumbs to the cake so they don’t show up in the final outer frosting layer–is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you “mask” your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating. Also, once the cake is fully frosted, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.)

To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving.

Peanut Butter Frosting
Makes about 5 cups
10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)

In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.

Add the peanut butter and beat until thoroughly blended.

Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups
8 ounces seimsweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half

In the top of a double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.

Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.

And school is out in nine days...look forward to more recipes, decorating ideas and diy(s) coming soon!

Another Louisville Love

2010-04-28T15:56:00.001-07:00

Have you heard of The Comfy Cow? This is one of the newest ice cream shops to open in Louisville at The Westport Village. The store and flavors are as eclectic as its name. The store boasts of flavors such as Dulche de Leche de Salte (Salted Caramel), Cookie Monster Dough, Vermont Maple Walnut, and Roasted Coffee. But fear not, they have the traditional flavors too. The store has baked goods as well, so there is something to suit everyone's sweet tooth. Here is a picture just so you can get an idea of what you have been missing!

Fettuccine with Peas, Asparagus and Pancetta

2010-04-28T15:36:00.000-07:00

Oh my... What a simple delight. The other night, I received my Bon Appetit magazine in the mail. I had been slightly bored with their overly difficult, overly time consuming recipes, and then I found this. I was making my grocery list, and I wanted something that was close to vegetarian but very filling. I glanced upon the picture below and decided this dish was the winner.

I gathered all of the ingredients and made it for supper the following night. Now how to describe it... the peas added a nice touch of sweetness that would have otherwise been missing. The pancetta and parmesan blended nicely with the lemon, which was very unexpected and light. And the basil... oh the basil, that was the perfect finishing touch. Can you tell I love pasta? This tasted like "healthy" fettuccine alfredo, if there is such a thing, because it at least had something green in it. At any rate, it is highly reccommended. Here is how you make it:

Ingredients:

*12 ounces fettuccine or penne
*3 ounces pancetta or bacon, chopped
*1 1/4 pounds asparagus, trimmed, cut on diagonal into 1-inch pieces
*2 cups shelled fresh green peas, blanched 1 minute in boiling water, drained, or frozen peas (do not thaw)

*1 bunch green onions, thinly sliced, white and pale green parts separated from dark green parts
*2 garlic cloves, pressed
*1/2 cup finely grated Parmesan cheese plus additional for serving
*1/3 cup heavy whipping cream
*3 tablespoons extra-virgin olive oil
*3 tablespoons fresh lemon juice
*1 tablespoon finely grated lemon peel
*1/4 cup chopped fresh Italian parsley, divided
*1/4 cup thinly sliced fresh basil, divided

Directions:

Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to pot.

Meanwhile, cook pancetta in large nonstick skillet over medium heat until crisp. Using slotted spoon, transfer pancetta to paper towels to drain. Pour off all but 1 teaspoon drippings from skillet. Add asparagus to drippings in skillet; sauté 3 minutes. Add peas, white and pale green parts of green onions, and garlic; sauté until vegetables are just tender, about 2 minutes. Remove from heat.
Add vegetable mixture, 1/4 cup pasta cooking liquid, dark green parts of green onions, 1/2 cup Parmesan, cream, olive oil, lemon juice, lemon peel, half of parsley, and half of basil to pasta. Toss, adding more cooking liquid by tablespoonfuls if needed. Season with salt and freshly ground black pepper. Transfer to large bowl. Sprinkle pancetta, remaining parsley, and basil over. Serve, passing additional Parmesan cheese.

*Can I add it is a superb pre-running meal!*

Beautiful Blues

2010-04-09T10:22:00.000-07:00

First 3 images: Tatertots and Jello

Last 3 images: Passing Open Windows

Bean Soup and Cornbread

2010-04-08T08:50:00.000-07:00

I made this soup last night with our left over honey baked ham. I have wanted to make this for awhile, but I couldn't resist any longer since I had all of the ingredients. I also went ahead and made cornbread because soup is nothing without this crumbly bread. Here are the steps:

Bean-and-Ham Soup
Ingredients:
3 cans great northern beans
1 14 ounce can chicken broth (I used more)
2 tablespoons butter
1 small onion, diced
1 1/2 cups ham, cubed
pepper and garlic salt to taste

Directions:
Rinse and drain beans. Process one-third can of beans and half of chicken broth in a food processor until smooth. Set aside.
Melt butter in a Dutch oven over medium-high heat. Add onion, and saute for five minutes. Add ham and saute for three minutes.
Add bean puree, remaining beans and remaining broth. Bring to a boil; reduce heat, and simmer for at least 30 minutes. Stir in salt and pepper.

The cornbread is compliments of All Recipes. The link will take you to the recipe. The cornbread was light and sweet. It was the perfect accompaniment to the bean soup. Enjoy the dinner!

Help!!!

2010-04-07T13:10:00.000-07:00

Hello! I am helping my uncle remodel his home and he has a small kitchen. I found this picture on IKEA's website, but I cannot find it anywhere! I need your help to locate this island or one that looks like it. The colors don't even need to match, just the style. If you could post the link, I would be forever grateful! Thanks!!

Good Bye Butter

2010-04-06T16:45:00.000-07:00

Dear Cheese and Butter,

I have loved eating you Sunday, Monday, and Tuesday, but it is time to part for a while. I enjoyed you in the green bean casserole, the potato gratin, the cakes, well, in everything, and because of that, it's time to eat healthy... at least today. So to my friends who also desire to purge their pantries of the butter laden leftovers, here are some tasty alternatives to fill your day.

First on the day's menu is Morning Glory Muffins.
These are tasty little tidbits if I must say so. I did modify this recipe just a touch. I took out the molasses (sometimes it can be bitter) and added just a smidge more brown sugar. I know that a smidge is a very technical cooking term, but run with it! I also took out the prunes (because they are disgusting!) and substituted them for dried cranberries. If you fancy the prunes, more power to you!

For lunch, enjoy Strawberry-Turkey-Brie Paninis.

I haven't actually tried this sandwich, but in theory, it sounds and looks good. Let me know what you think!

And finally for dinner, try the Lemon Veggies with Pasta.
This tasty and light dish is so colorful and quick to create that I think anyone could make it. In addition to the vegetables listed, I added 1 small red bell pepper, a small head of broccoli and one cup instead of 3/4 a cup of chicken broth. If you want a little extra protein, add strips of a chicken breast. I was happy with just the pasta though.

Here's to guilt free food... enjoy!

Easter Tablescapes

2010-04-03T05:23:00.000-07:00

Compliments of Room Remix

Easter Eggs

2010-04-03T05:17:00.001-07:00

Easter Dinner

2010-04-02T07:59:00.000-07:00

Hello Friends! In case you haven't made your Easter menu, here's what I'm making. Let me know if you have any favorite Easter dishes. Click on the link to find the recipe.

Saratoga Springs House Salad
Honey Baked Ham Pineapple Casserole Smokey Gouda Potato Gratin: This is my mom's recipe. I don't have it yet, but I'll post it when I get it because it is simply AMAZING!

Cook's Illustrated Green Beans Casserole
Asparagus Jiffy Corn Pudding Sister Shubert Rolls Grapefruit Cake
If you weren't hungry before, I bet you are now! Go make something delicious!

Hallelujah... It's Spring Break!

2010-04-02T06:34:00.000-07:00

My goodness, it's been a long time, and for that I am sorry. But this coming week will have uninterrupted posts of some of my favorite things! Since it is spring break, here would be some of my ideal locals.

Savannah, Georgia

Charleston, South CarolinaKey West, FloridaSan Antonio, Texas

Double Fudge Coca-Cola Cake

2010-02-28T11:06:00.001-08:00

Talk about a dessert you could eat for breakfast, lunch and dinner.... this is it. (That probably wouldn't be the healthiest choice, but oh well!) This coca-cola cake is tried and true, and it comes very close to the cake you can find at Cracker Barrel. Here is the recipe:

Ingredients for the Cake:

*1 cup coca-cola
*1/2 cup oil
*1 stick butter
*3 tablespoons cocoa
*2 cups sugar
*2 cups flour
*1/2 teaspoon salt
*2 eggs
*1/2 cup buttermilk
*1 teaspoon baking soda
*1 teaspoon vanilla

Directions for the Cake:

In a saucepan, bring Coca-Cola, oil, butter, and cocoa to a boil.
Mix the sugar, flour, and salt, then pour into the boiling liquid and beat well.
Add the eggs, buttermilk, baking soda, and vanilla; beat well.
Pour into a greased and floured cake pan. Bake at 350 for 20-25 minutes. (That's what my directions say, but it has always taken me at least 40-45 minutes... so just be sure to watch it.)

Ingredients for the Icing:

*1 stick butter
*3 tablespoons cocoa
*6 tablespoons cream or milk
*1 tablespoon vanilla
*1/2 - 1 cup chopped pecans (I don't use these)
*1 pound confectioners sugar

Directions for the Icing:
In a saucepan, combine the butter, cocoa and milk.
Heat until the butter melts.
Beat in the remaining ingredients and spread on the hot cake.
Cool before cutting. (This is the hardest part!)

Sorry!

2010-02-28T10:54:00.000-08:00

This week has been so hectic, but it is finally slowing down! While I haven't updated this blog, I have added lots of things to my Jubilee Events blog. If you like wedding details, then check it out! I'll start adding again to this blog too so you don't feel neglected! Have a great day!

A Louisville Love

2010-02-16T17:08:00.000-08:00

If you haven't tried Northend Cafe yet you certainly must. This Louisville gem is located at the end of Frankfort Avenue near Mellwood. As my husband said, "Their food isn't fancy, but it is good." While you won't find flambes or puff pastries, you are sure to find something that will be equally delicious. Their reuben cannot be beat, and today my salad nicoise was perfection. The salmon on top was perfectly seasoned, and the sherry vinegaret was scrumptious. My husband's hamburger (made with local beef) was also tasty... I snuck a bite when he wasn't looking. Try it out for lunch; it's not as expensive then, and you can get items from the breakfast menu until 3 p.m. Let me know what you think. Click here to see their menues.

Kale and Lentil Stew

2010-02-15T10:20:00.001-08:00

It's time for another recipe from one of my Disney Cookbooks. I've really been meaning to add this on for a while, but I just have been forgetting. Luckily for you, I made it again a few days ago, and it re-sparked the idea in my mind. This recipe is for Kale and Lentil Stew, and it is from the Delicious Disney Cookbook. This dish is served at Jiko, and while I have never eaten there, if every thing tastes so good, I simply must!Here is how you make this stew:

Ingredients:
*1 lb. petite French lentils
*2 teaspoons sea salt, divided
*1/2 cup olive oil
*1 bay leaf
*1 cup chopped onion
*2 stalks celery, washed and chopped
(I haven't added this... Scott is very opposed to celery for some reason)
*2 carrots, peeled and chopped
*2 garlic cloves, minced
*6 ounces kale, washed and thinly sliced (I've just bought the bundle and used it all)
*5 tomatoes, peeled and chopped (I've used a can for time's sake)
*3 14.5 oz cans fat-free chicken broth
(I supposed to make it truly vegetarian you could use vegetable broth)
*1 cup fresh parsley, chopped
*1 teaspoon freshly ground black pepper
*freshly grated Parmesan cheese
*extra virgin olive oil

Directions:
Rinse lentils and pick over for small rocks or pieces of hull.
Place lentils in a soup pot and cover with water. Add 1 teaspoon salt; bring to a boil and cook for 5 minutes. Drain, rinse and set aside.
In the same pot, heat the olive oil with the bay leaf, onion, celery, carrots, and garlic. Stir in kale; simmer for 5 minutes. Add tomatoes.
Add the cooked lentils, chicken stock and remaining sea salt. Bring to a boil; lower the heat and simmer, partially covered, for 15 minutes.
Add parsley and black pepper. Season to taste. Top with grated Parmesan cheese and olive oil, if desired.

Serves 8

Cook's Notes: The tiny French (green) lentils, available in specialty stores and in bulk at many natural food stores, have a more delicate flavor than brown lentils and keep their shape and color. The soup tastes better the day after it's made.

Love of Lilac

2010-02-09T08:59:00.000-08:00

Elle Decor

Source Unknown

Decor Pad

Source Unknown

House and Home

A Day Late and A Dollar Short... But Better Late Than Never

2010-02-08T16:49:00.000-08:00

I would have posted this yesterday, but I was not sure how the results would turn out. (I am always leery to lose your trust on account of a bad recipe.) In honor of Super Bowl and all things "manly" I decided to make Buffalo Chicken Dip. This was the embodiment of the football season. It was right at home with all our other annual football food, and it tasted straight-up like a buffalo wing (minus the bone and the messiness of course.) So here is how you make it:

*Source: Frank's Hot Sauce*

Frank's Buffalo Chicken Dip
Ingredients:

8 oz. pkg. cream cheese, softened
(Low-fat)

1/2 cup blue cheese or ranch salad dressing
(I used low-fat Kraft Blue Cheese)

1/2 cup any flavor FRANK'S® REDHOT® Sauce

1/2 cup crumbled blue cheese or shredded mozzarella cheese
(I used the 4 cheese Mexican Blend--definitely not low-fat)

2 cans (12.5 oz. each) SWANSON® White Premium Chunk Chicken Breast in Water, drained

Directions:

Heat oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.

Mix in salad dressing, Frank's RedHot Sauce and cheese. Stir in chicken.

Bake 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.

*I made mine in a baby crockpot, and it turned out swimmingly.*